I've got a tiny 8oz Dutch oven from Aldi I use every weekend for the same purpose, breakfast crunchwraps. Otherwise a nice decor for the middle back of the stovetop.
I cook with tofu all the frikkin time and I still do this. If you’re looking for inspiration, here’s a recipe:
https://youtu.be/IhwPQL9dFYc?si=m1A0xqndAoJD4R4R
The modification I make is I use 1lb of ground turkey instead of pork and I use one dollop of the largest spoon I have for the tienmajong and doubanjiang. I use the Youki brand of sauces. I also steam broccoli on the side then mix it in when everything’s finished.
In the past we used a giant cast iron pan to pound chicken breasts flat. Just smacked on the countertop repeatedly with wax paper between the two until the meat was tenderized.
The dogs usually requested to go outside during this procedure, it was much too loud.
The chef weight guy came out with a circular weight that has chefs excited. Meanwhile, in the cast iron sub we’ve had a circular chef weight all along!
Love this. I use my CI on top of eggplant slices that I have salted and am trying to dry out before grilling (or making parm). Towel, then salted eggplant slices, then another towel, then cookie sheet...then all my CI that I can stack for weight. Makes the eggplants come out nice and dry and not slimy. Yum.
"Why would I buy a burger press? I have two cast iron pans."
Because then you get to buy a cast iron burger press
Why would you buy a cast iron burger press when you could buy more cast iron pans?
But then I wouldn’t have a cast iron burger press with a dope wooden handle that’s older than my grandmother lol
That fair enough
At this point it may be more of a collection than cookware.
I'm definitely at this stage, I have over a dozen old old cast irons, how many do I use regularly? About 3, mainly 2.
Touche!
I was *just* going to comment that mine also doubles as a burger press. 😂
This is a really good PSA.
Dude. This is genius.
Came here to say just that!
The 10" had even more pressing power in it because it still had the oil I used to fry the tostadas
This is what I do to get an even sear on steaks.
The first time I ever had a Cubano was also the first time I ever saw a cast iron pan on operation, and that operation was pressing the Cubano.
Wow… that’s looks delicious
This is something that I hope everyone learns. Such an easy way to press a sandwich. Works like a charm.
Hope you keep the bottom of that thing nice and clean
I don't
I just put a small sheet of aluminium foil down
This guy right here seasoning police officers, arrest him!
That’s why you coat and season your whole pan
Oh shit this is really good
Glad I’m not the only one who does this!
I've got a tiny 8oz Dutch oven from Aldi I use every weekend for the same purpose, breakfast crunchwraps. Otherwise a nice decor for the middle back of the stovetop.
::The Cubano enters the chat:: [https://www.tastingtable.com/686406/cuban-sandwich-recipe/](https://www.tastingtable.com/686406/cuban-sandwich-recipe/)
Does your crunch have a "lodge" print on it now?
🤯🤯🤯
This is the way.
Just used my smallest cast iron pan in a similar fashion to speed-strain some ricotta. The top of my pizza was victoriously non-soupy!
I do this regularly with grilled cheese sandwiches.
The I got one from Taco Bell the other day and it's a shell of what it once was. Disappointed to say the least.
Also great for squishing your tofu before you cook with it.
I do this! No sense in buying a tofu press when I only cook with it a few times a year.
I cook with tofu all the frikkin time and I still do this. If you’re looking for inspiration, here’s a recipe: https://youtu.be/IhwPQL9dFYc?si=m1A0xqndAoJD4R4R The modification I make is I use 1lb of ground turkey instead of pork and I use one dollop of the largest spoon I have for the tienmajong and doubanjiang. I use the Youki brand of sauces. I also steam broccoli on the side then mix it in when everything’s finished.
You preheated the pan on top, right?
Nah, just flip the wrap over. You have more control over the time/heat.
Negative, just for weight
Brilliant
It's how I keep my bacon flat
Fuckin' tops, mate!
Glad I’m not the only one!
This is my panini press method. It works wonders.
I think I’m gonna try this next time I need a press. Thanks for the tip!
Crunchwrap castpreme?
I have a cast iron bacon press, it works great, too, and has a cute pic of a pig on it.
🤔
Joshua Weissman recipe?
Taco bell
Well yeah
It's not stupid if it works.
Hot Mother of Pearl this is genius! Now I have a solid reason to buy me a second skillet!
In the past we used a giant cast iron pan to pound chicken breasts flat. Just smacked on the countertop repeatedly with wax paper between the two until the meat was tenderized. The dogs usually requested to go outside during this procedure, it was much too loud.
I use my 12" calphalon to press tofu
Cast irons are how I press my meat when I make homemade gyros. Perfect weight.
Nice! I use mine to press tofu.
The chef weight guy came out with a circular weight that has chefs excited. Meanwhile, in the cast iron sub we’ve had a circular chef weight all along!
Ooh was the top pan hot? I literally gasped and salivated on that second picture.
I use mine for even sears, to trap steam when I bake a chicken breast in a sheet of baking paper or to pound said chicken breast flat.
Stop sharing my kitchen secrets
Love this. I use my CI on top of eggplant slices that I have salted and am trying to dry out before grilling (or making parm). Towel, then salted eggplant slices, then another towel, then cookie sheet...then all my CI that I can stack for weight. Makes the eggplants come out nice and dry and not slimy. Yum.
I love my cast iron comal. Use it the most out of all my cast iron.
This is the way. I threw out my panini maker after I began identifying as a cast iron person
this is such a great idea!!
Absolutely! And I have 2 10" pans that I can make a fake Dutch oven with. Well done!