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Here is the inside scoop, secrets, pearls of wisdom, and other stuff that will turn you into a super-chef who can offer gourmet meals to crowds without breaking a sweat. As a bonus, you will be able to provide off-the-cuff dissertations on a variety of highly detailed cooking issues to educate your friends and to bore otherwise innocent partygoers into a state of stupor.
Outdoor Cooking on Cast Iron
How do you prepare great food with a fun spectacular show for a whole bunch of people without creating a mountain of dishes or smelling up your house? Easy, cook it on cast iron outside. What I know about this
1) A propane "Banjo" burner works best. Smaller burners don't put out enough heat. The one pictured below is super sturdy.
2) Using a skillet on a charcoal grill isn't great because the temp can't be easily controlled and a propane grill doesn't put out enough heat.
3) No smoke or heat inside is really nice
4) Monitor the temp with an infrared thermometer to make sure the pan is hot but not hot enough to cause the oil to smoke.
5) Get some long BBQ utensils; a lot of heat comes up around the pan
6) The only 20" pans that are currently being sold are pictured below. A 17" Lodge cast iron skillet is available but it has 30% less area than a 20". Antique 20" skillets by Lodge or Griswold are available but expensive. If you are interested in getting a real deal, authentic, collectible skillet, go to eBay and enter vintage cast iron lodge 20 skillet. They sell for around $250 including shipping. Bullet proof cookware that can be used for generations. 20" across not including the handles.
7) Be careful, the pans are heavy, they get hot, and they can hold a large volume of hot liquid.
