Factory Outlets White Enameled Cast Iron - Cast iron steak skillet – Quleno

Quick Details

Type:Pans
Pans Type:Frying Pans & Skillets
Metal Type:Cast Iron
Feature:Sustainable, Stocked

Place of Origin: Hebei, China
Brand Name: QULENO
Model Number: Steak Pans
Name: Cast iron steak skillet

Material:  Cast Iron
Coating:  Vegetable oil or Enamelled
Thickness: 3-4mm
Handle: With Handle
Shape: Square

Cast iron steak skillet

Cookware permanently, the human body can obtain some rare elements such as Fe, Ca, Li,Sr t supplies which can helpIn order to do good contribution to human health, please select cast iron cookware.The coat is vegetable oil and pre-seasoned ,it’s tasteless and no harm to health, so as to reach the effectiveness of the non-stick, easy to clear. Using cast iron
stopping consitution descended from the environmental pollution. Making use of cast iron is the helpful for the healthy growth
of child and the health longevity of elders. For the loose intemal structure, good cooked in cast iron can not be destroyed easily.
The cast iron cookware can be regarded as best kitchenware choice.

Product Display

Cast iron steak skillet

The frying pan is the star of the show. Why is that? Cast iron does not absorb and retain heat as other surfaces do. It heats up quickly and cooks evenly. The hot cast-iron skillet sears the steak quickly, forming a beautiful caramelized shell without

Steak choices

This recipe calls for sirloin steak. Choose a steak at least 1 inch thick. If the steak is too thin, it will overcook on the inside before forming a beautiful caramelized crust on the outside. Of course, this stove-to-oven technology is also suitable for more expensive cuts.

Imple Marinade

This simple steak recipe calls for marinate your top sirloin steak in a simple marinade made up of common ingredients you might have on hand: orange juice, apple cider vinegar, olive oil, and Worcestershire sauce.

The ideal steak marinade is a simple mixture of acids (OJ and cider), fats (olive oil), and seasonings (Worcestershire sauce). The acids tenderize the meat and provide a rich flavor base; The fat combines with the marinade to help prevent the steak from sticking; And spices, well, they add flavor.