Nelson: I'm learning, see I'm cooking steak in the cast iron with a criss-cross grill mark and the mushrooms/peppers/onion in a separate pan. I like the dripping from the steak in the vegetables though and I poured some over, but it was just black. So maybe not such a good idea. The only advantage of having the raised grill ribs is to get these sear marks on the meat. Otherwise it's a disadvantage because of the increased cleaning required and the fact you can't cook anything other than meat in it.
Some rice and salad complete the meal. The gift boxes my sister got me also had a cranberry balsamic vinegar that was delicious and we used as salad dressing.
Comments: 0 Comments