Ask anyone who knows anything about cooking steak what pan to use and the answer will be an almost unanimous “Cast Iron!”. Ever since I begun cooking and starting my journey to the perfect steak I’ve been looking to get my hands on one — you wouldn’t think they would be difficult to find but for some reason nowhere in Sydney sells them. I must have gone through a dozen stores and another dozen websites simply looking for a basic cast iron skillet and they all let me down. My solution: Bring one back from Crate & Barrel in LA. For < $20 I got a pre-seasoned Lodge Cast Iron Skillet; luggage weight restrictions be damned!

Last night I took it for its first test spin. As always, pictures tell a thousand words, and you should all know the process by now anyway given my first two posts on the matter.

My pretties...

Steaks, Cast Iron Pan, Mushroom Sauce

The steak hits the pan and the house goes up in smoke!

Throw some steak fries into the deep fryer..

A closer look at the mushroom sauce reducing away (butter + onions + garlic + brown mushrooms + white wine + cream + salt & pepper = omnomnom)

All done!

Let's take a peak inside.. perfect!

Meals really don't get much better than this

So that was dinner for last night. I look forward to a long and healthy relationship with my new cast iron pan. As for how he panned out (har har har) last night, he done good. He done real good.