Weekly Link Love — Edition 50

Research of the Week

Overtrained athletes aren’t as good at delaying gratification.

Dogs are more effective than statins.

PUFAs linked to skin cancer, saturated fats neutral, MUFA protective.

Zebra stripes ward off biting flies, even when you paint them on cows.

Dreams about social media are rare, but they’re more common in the neurotic and extraverted.

A lower omega-6:omega-3 ratio is better for liver health in the context of alcohol injury.

New Primal Blueprint Podcasts

Episode 380: Arriane Alexander: Host Elle Russ chats with actor and business coach Arriane Alexander.

Episode 381: Fitness Philosophy, Being Patient, Getting Back in Shape, and Carb/Fasting Strategies: Host Brad Kearns covers a wide range of topics.

Primal Health Coach Radio, Episode 29: Laura and Erin chat with JJ Virgin.

Each week, select Mark’s Daily Apple blog posts are prepared as Primal Blueprint Podcasts. Need to catch up on reading, but don’t have the time? Prefer to listen to articles while on the go? Check out the new blog post podcasts below, and subscribe to the Primal Blueprint Podcast here so you never miss an episode.

Media, Schmedia

Six Thai elephants give their lives trying to save each other from drowning.

According to the London mayor’s new food rules, bacon and butter are junk food.

Interesting Blog Posts

Why we plumb the depths.

Social Notes

Commit to congruence.

Everything Else

What they’re aiming to impose across the entire world.

Vox on the beef study.

Things I’m Up to and Interested In

I’m not surprised: A brief diet intervention (other than the 3 servings of whole grains, everything else looked quite solid) reduced depression symptoms in young adults with depressive symptoms and habitually poor dietary intake.

Now that’s what I call BPA-free: Prehistoric humans used bones as “cans” to store marrow.

I couldn’t help but notice: This planet has a long history of hosting vast numbers of ruminants.

I’ll visit, but I won’t live there if this goes through: The cities committed to fully converting to a “planetary health diet” by 2030.

As long as it doesn’t turn out like the Aztec Empire with pyramids of human skulls: Integrating psychedelics with society.

Question I’m Asking

What do you think about Singapore’s ban on sugary drink ads?

Recipe Corner

Time Capsule

One year ago (Oct 5 – Oct 11)

Comment of the Week

“I love that sort of thing. I spent a long train ride sitting next to a blind man. It was fascinating and I often think of him and hope he’s doing all right.”

– Beautiful, Angelica. I have similar experiences.

About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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91 thoughts on “Weekly Link Love — Edition 50”

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  1. “What they’re aiming to impose across the entire world. (the twitter feed about the UNCCC’s plan to divest the world of meat consumption on climate change grounds)”

    While I think that the UN does some wonderful things, this is a lead balloon. You don’t have to be a climate denier to see the problem with this.

    On a personal level, I was already vegan and I got sick anyway, and I blame the lack of proper nutrition available to such a diet, and in my diet at the times when I was vegetarian too. When I read Robb Wolfe, it was like he was telling me my life story. I ended up with profound regret at my coercion of others to eat less meat and fat. I don’t want to see this regret played out on a mass scale.

    The problems with farming are due to factory farming, and larger farms. The family farms movement hasn’t been heard because it doesn’t have lobbyists like chemical companies backing it up.

    1. Totally agree with you, and it’s something most people don’t understand. People hear that meat is bad and just sort of assume that what they’re hearing is right, without doing any critical thinking about it, or making any distinctions about how the animals are raised. I think the only way we can move forward is to support small, diversified local farms. They are coming back to my area and I’m seeing so many positives from these small farms; besides the food they also build communities and prevent land from being developed. Im lucky enough to be able to source all my meat, eggs, and dairy from local farms, and it would be great if everyone was able to do this.

  2. Wow, totalitarian government rulers in cities and countries forcibly banning healthy foods like meats and butter. Why don’t they ever ban crappy processed foods with chemicals that really are bad? “Planetary health diet”? According to the Big Agra-Big Pharma-Government Complex, probably.

    1. Replacing bacon, eggs and butter with denatured, empty calorie processed foods. Words fail me!

  3. I`m against Singapore`s ban on the advertising of sugary drinks for the same reason I think the “healthy city” plant diet business is horrific: government manipulation of what we eat is nearly always a bad idea. It`s better to be free — even if freedom means we sometimes make bad decisions.

    What the government could do is take steps to reduce advertising of all products across the board. Do we really need ads on city buses?

  4. In response to the ban on sugary drink ads. Yes, I’m for it. We limit alcohol ads and sugary drinks are just destructive when abused as alcoholic beverages.

  5. Sure planetary health looks better if you stop raising cattle like a$$h0l3$. If you graze them you actually get an entirely healthful ecosystem for everyone and every thing.

    1. Indeed, cattle on “grass”[1] are a form of perennial agriculture. Perennial which means sustainable.

      Our raising grains is killing the planet. Just the amount of methane released by the Haber process not to mention the water for low quality food.

      [1] All kinds of plants growing in pasture.

  6. Veganism is part and a parcel of a much wider program that includes open borders and globalism and other non-primal things.

    1. Oh, poppycock. Broad statements like this bring nothing meaningful to the discussion of issues in society today. It is no different than vilifying any other group, like gays or Jews, by lumping them all in one bucket and slapping on stereotyped labels.

      There are millions of vegans and there is no doubt they span the political spectrum. You can probably even find some vegans who chose that diet for (gasp!) health reasons alone. (Whether you or I agree with those reasons is immaterial.)

      To make such a claim a broad statement about veganism is just intellectual laziness and/or dietary jingoism.

      1. To counter your assertion of misgrouping, I’ll point out that the OP said “Veganism”, not “all Vegans”. It is unreasonable and unhelpful to equate an ideology with everyone who eats in accordance with that ideology’s dietary restrictions. One could even note that to make a equate an observation about an ideology means you’re applying that to a group that doesn’t include members of that ideology is lazy thinking.

        The OP is correct on the combination of collectivist policies including Veganism. That is an objective observation. What that *means* is not necessarily so clear cut. But that doesn’t negate the observation, nor does it mean all people who eat a vegan diet agree with the ideology anymore than it means all Communists, Socialists, or Fascists are Vegans.

  7. From Sunday’s post…I would cook my steaks in my cast iron pan on the stove, but it smokes so badly, the smoke detector goes off. How can I stop this?

    1. Oops. Disregard! I misread Mark’s post. Tomorrow, I am going cook my steak on my cast iron pan on the grill.

    2. A higher temp oil or a lower heat can help with that.

      One way to do it is a reverse sear. For this you bake the steaks til about 15-20 degrees Fahrenheit below done, then sear in the hot cast iron in the stove. That means less time smoking up the kitchen.

      That said, I bake them in the cast iron and transfer them to a stainless steel skillet. That way I can deglaze the pan and make a pan sauce out of what is left.

      I also like to spoon a small amount of bacon fat over the steaks as they go into the oven and a bit in the stainless steel skillet when searing – where I’ll put in a bit of drag rosemary and basil and spoon the juices back up over the meat while still searing. You can also use ghee for that. Just be sure to have enough that you can keep spooning it over the meat.

  8. Hang on, you previously didn’t cook your ribeye steaks in a pan with butter? Really?! That’s the only way to cook steak. 15 seconds each side (for rare), turn several times, take off the heat, cover the pan and allow the steak to rest briefly in the pan, but off the heat.

    Welcome to the way of doing things Mark! ??

    1. Doesn’t the butter burn terribly? We tend to use homemade ghee….

      1. I haven’t found it to burn. I do sometimes not use any additional fat at all (especially if a ribeye).

    2. Exactly what I’ve been doing for years. Flat cast iron pan, directly on the coals, real butter for lubrication. Rest for 10 minutes. Finger licking good.

  9. Regarding your thoughts on cooking steaks, I agree with everything that you wrote here, except for one thing:
    for most cuts of meat, it’s actually better to sear with no added fat — just need to get the pan hot enough first. I know of highly revered chefs who say this, and I agree with them. In my experience with steaks and other fatty cuts, far superior results to added fat method.

  10. I agree with you Mark that grilling steaks and burgers are best in cast iron on the stovetop! Grilling is overrated!!

  11. I absolutely LOVE using cast Iron for searing a steak. Been doing it for years and I agree with you that it is the best method!!!!

  12. Now this is what I call controversy!

    The correct answer, of course, is to reverse sear. Either in a cast iron pan on my wickedly hot side burner, but more often over hot coals using the “cold grate method”.

    Bring them to 110 or so over lower heat, pull them off the grill, pat dry with paper towels, paint them with bacon grease and pepper. Get whatever heat source you want ready, then sear away!

    I agree, though, grill marks are unnecessary.

  13. I love starting my steaks in the oven, get them to 125 internal temperature then finish them to a nice crusty exterior in a red hot cast iron pan! No marinade for me either just lots of salt and pepper!!!! Thanks Mark!

    1. Not, as long as you keep it mostly free of char. The burning can create AGEs (advanced glycation end products), which without getting into the deets, are bad. You can counter some of the effect by marinading in acids like vinegar or lemon juice, and adding herbs to your meat like rosemary. You can also coat your grill with a nice amount of olive or avocado oil to create a fat barrier between the hot grates and the meat.

  14. Regarding your comments about pan-frying steak being better than cooking it over an open flame, could it be that Miami is too hot and humid for grilling that’s caused this shift in your thinking?

  15. I tried cooking steaks in a skillet following a recipe on the Butcher Box website, and it was delicious!! I always do it that way now. I like to use grass-fed butter.

  16. Mark, totally agree on the pan vs. grill method. Ever since I discovered the miracle that is sous-vide steak, I’ve been cooking them this way. I turn my gas grill all the way up and place the pan over the sear burner, close the lid and wait for the temperature to max out. Then sear 30-60 seconds per side. Agree with the other comment about dry-searing vs. with added fat. Also, Cooks Illustrated turned me on to a carbon steel skillet, and this skillet outperforms my cast iron when searing. I usually serve it with some steamed broccoli and 2-minute Hollandaise (courtesy Serious Eats). Delicious and my mood is always so great the next day!

    1. Hey Mark,
      I agree with most of what you have said. While I am not a professional chef, I am a working cowboy/ranch manager, and have been cooking beef daily for most of my life. I will say that for myself personally, and most of the people that I cook for, all pretty much prefer mesquite grilled ribeyes. My girlfriend, who has eaten at some of the finest steakhouses nationwide says that a quality grain finished ribeye, mesquite grilled, seasoned with only salt and pepper, is the finest she has ever had. Many others have said the same thing. Perhaps we are all biased, and the ranch I manage is in the Arizona desert, so mesquite is readily available. Most of the time I eat my beef straight out of a cast iron skillet fried in beef tallow or avacado oil. I have been following your work for years, Mark. Keep up the good work.

  17. We’re with you on the steaks! We use our leftover bacon grease to fry them in. Delicious.

  18. Mark, we won’t “burn you at the stake” for advocating pan frying your steak.

  19. Grill Plate on my Big Green Egg for burgers.
    I think the Grill Plate with ridges gives me the best of both worlds. No more charcoaled hamburger nuggets…LOL
    Juicy burgers with nice grill marks! Works for me anyway.
    Love your posts and opinions. I’m Type 2 Diabetic and have been Primal for about 5 years, transitioned to Keto about 2 years ago. Dropped over 20 pounds, and cut my meds by half (with my Dr approval). My Lean muscle keeps improving, and I’m STRONGER than I’ve been in years.
    Thanks Mark!

  20. I don’t have a problem cooking meat in a pan except for the fact that I can’t seem to get my frying pans seasoned enough to keep meat, eggs, etc. from sticking to them. The only cut of meat I have to cook over open flame is the tri tip. I’ve been cooking them over open flame my entire life, and whenever I cook one in a pan, it just doesn’t taste right. Actually, I don’t really notice any difference in taste between a hamburger cooked over open flame or in a pan. it’s just a matter of what’s more convenient. If I’m out in the woods, it’s going to be over open flame. If I’m at home alone, it’s in a pan. BBQing is a social thing which I’m not ready to discard yet.

  21. Another option if you don’t want to smoke up the house or put your cast iron pan on the BBQ is to use a flat top griddle. I think of it as a 36×20 steel pan that can sear steaks, does great burgers, cooks bacon like nobodies business, etc. For times when I am overly enthusiastic about how much I can stir fry in my wok it seems to be able to save the meal. Once I got my griddle I mostly use the BBQ as a shelf to put stuff or to bake/roast when it is too hot to run the oven in the house.

  22. i do ribeyes under the broiler. Just a few inches below the broiler yields even, consistent browning, just like the iron skillet, without the mess. Two or three minutes a side, depending on how thickly i’ve cut them, plus a ten minute rest under foil. Perfect every time.

    For anyone who likes the Singapore effort to ban soft drink ads, go to the list of cities apparently committed to convert everybody to the Eat Lancet propaganda by 2030. I was shocked to see Los Angeles on that list. I’ve lived happily in Topanga, in unincorporated Los Angeles County, since 1978. But if this misguided nonsense persists, I may have finally met the thing that causes me to leave.

  23. I suspect that integrating psychedelics with society will have a host of unintended consequences. Anyone who has spent any significant time with others on psychedelics will know what I’m talking about.

    Fortunately, there are a lot of people who have a healthy fear of having anything to do with this which leads me to suspect that it might not be a problem for them at least. The problem is that it’s too easy to slip it into just about anything. The next thing you know, you’ve got people jumping off buildings thinking they can fly, or killing people because they believe they’re the angel of death, etc.

    1. Talking points of the war on drugs movement — which brought us mass incarceration of non violent people with black and brown skin, and the “pee in a cup or we won’t give you pain control” movement. Don’t expect me to thank you.

  24. Regarding pan seared steaks? I do love them that way yes! But also I do steaks in the pan over slow heat too. The meat will still caramelize and the stove stays clean.

  25. I read Sunday with Sisson twice, and all I really got out of it was “I think it tastes better cooked in a cast iron pan.” I read it truly looking for a discussion on how it’s better for you. I didn’t get that…perhaps he’s written other articles on the pros and cons and Sunday is meant to be lighter.
    I suspect pan frying would taste better overall than throwing on a gas grill, but over charcoal heat in a kamado cooker/smoker (especially with some left-over wood chips from yesterday’s brisket) is other-wordly.

  26. Re Sunday With Sisson 10/13/19 I agree to cast iron approach but I like a reverse seer. I have a cast Iron griddle that I put on the grill at low temp and cook the steak to rare fairly slowly a (about 130 degrees). Then I finish with a screaming hot sear directly on the grill. works every time.

  27. I like Both Pan Cooked Steaks and Grilled steaks. Maybe one way is better than the other depending on the sides. Truth is You can’t get the incredible smoke flavor from a pan.

    Also, if you are cooking more than a couple steaks, it’s easier to grill outside and also keep the smoke outside. That oven fan only catches so much.

    Avocado oil is nasty. If you have a decent steak, you don’t need oil, the steak makes it’s own. If there is any ‘oil’ I am using, it’s bacon fat.

  28. I agree that cast iron skillets are awesome. But, really wanted to give feedback on HIIT vs HIRT. I’ve been doing velocity based training with kettlebell snatches for about 6 weeks now based on Pavel/Marker guidelines and LOVE the results. Combined with Maffetone method running, biking and walking, and mobility centric strength training, I feel I’ve stepped into the future. Thanks for Primal Endurance and for all you do.

  29. once I started cooking ribeyes in a cast iron skillet there was no going back

  30. My daughter always cooks up our steaks in a pan on the stovetop and they turn out beautiful. The grill makes overlooking too easy.

  31. You are absolutely right about cooking steaks and burgers in a cast iron skillet…much better char / sear on all 6 sides and it is more practical….I cook a chop or steak almost everyday for lunch (keto diet) and it would suck to fire up the grill every morning instead of the stove. Most steaks are perfect at 4 min per side then 15- 20 seconds on the edges over high heat.

  32. I live in an apartment so cannot outdoor grill but have an electric grill. I tried cooking steaks in a cast iron pan but it sets off my smoke alarm. My question is, is it better to use the flat side or the grill side of an electric grill?

  33. Mark you are spot on about steaks in the cast iron pan. My husband and son grill everything …sigh. Someday they will see the light???

  34. On the Sunday with Sisson about grilling.
    What kind of skillet did Grok use?

  35. Hi Mark,
    In regards to meat in the hot cast iron pan vs (grill) flames. (Sunday with Sisson) You didn’t mention if this was personal choice or science. I have a green egg and always cook meat indirectly. Am I missing something?

  36. I moved to Tucson from Philadelphia 4 years ago and I always loved grilling outside and even had a grill in the house on my kitchen stove. I have discovered that the cast iron skillets I covet, are fantastic on the grill! I cook chicken, steaks, chops, veggies, bacon (the best way to do that!) even baked beans in a dutch oven cast iron) So I agree with you 100% with the grilling….cast iron is the way to go.

  37. I am totally with you on the cast-iron method of cooking meat! I never really understood why people are so hung up on cooking their burgers on the grill— especially with charcoal tainted by lighter fluid.! Steaks and burgers taste much better the way professional cooks prepare them – – in a cast iron skillet.

  38. Amen to frying steaks using cast iron on the grill and turning to fry all six sides. No more 3 minutes on each side nonsense. We’re using a flat top griddle. Works like a charm.

  39. Re iron pans vs charcoal, I agree 100% but doesn’t recent research suggest that browning meat is not advised? I may have learned that from Dr. John Bagnulo, a respected biologist/nutritionist whom I think you know.

  40. I’ve always loved and profited from your work, Mark, but this is a wide miss. I guess flavor is subjective…

  41. Re: pan-seared steak — Even better is reverse sear, a la SeriousEats.com. Warm the steak in the oven first, THEN sear in a hot cast iron pan. Heavenly!!!!

  42. This is the first time I’ve commented on anything …ever…but meat is better over an open flame. Cook it over wood and smoke the way it is supposed to be prepared and you’ll sell all of your cast iron pans for scrap.

  43. I will stick with the grill. It’s kind of hard to cook 8 steaks on a cast iron grill at the same time!

  44. “Steaks and burgers are better cooked in a pan than on a grill.”

    You didn’t say about grilling steaks etc. in an oven… Sup wit dat?!

  45. Just read your Sunday with Sisson. I agree. I cook all my steaks on my big hibachi table similar to cooking in a cast iron skillet.

  46. Cast iron pan on the grill? Brilliant! Can’t believe it never even occurred to me.

  47. Yep, one of my all time favorites is a good steak with plenty of marbling, WELL coated with cracked black pepper, and seared in a hot cast iron skillet. Wow…

  48. Hey Mark,
    You’re usually way out in front but my 13 year old son actually beat you to it this time. He, like most his age, is an avid Youtube watcher and has recently gotten into watching the ways of searing the perfect steak.

    He’s been hammering me to get a cast iron skillet. Lol.
    If it were up to him we’d eat steak every night.

    Gotta say, of the obsession I’d want me 13 year old son to have, the perfect sear on a Steak works for me!

  49. You are just speaking the truth regarding the cast iron.
    Nothing like it.
    I opted for a cast iron griddle insert for my Weber grill.
    Best of both worlds.
    It also helps to salt the meat a day in advance and let the salt work its magic.

  50. Good use for the grill pan? We have a rectangular cast iron griddle, whose flat side gets the most use–pancakes, dosas/crepes, burgers, sliders, sausage patties. But when it’s not so nice to grill outside or I’m too busy to run in and out, the grill mark side is great for grilling asparagus–plus we don’t lose any to falling through the grates. Might also be good for sausage, as sometimes it can burn when in constant contact with the pan. I imagine that it’s good for anything you want to grill, but might fall through. A good exhaust fan is key to this however. (as is possibly removing the smoke alarm while cooking)

  51. Sous Vide all the way. Cook in its own juices to desired temperature and then sear in a skillet. Can’t bear the tenderness

  52. Oh, yes to the pan for steaks, chops, burgers. I used dry cast iron for decades until I tried carbon steel. Oh, my. Heats fast, much faster than cast iron, and evenly. Sears beautifully. No fat for the sear, just a lot of heat! Though if the meat is on the lean side I add butter after turning off the heat. Bonus: took no time at all for the pan to develop enough seasoning to cook eggs and release easily. I love my carbon steel pan.

  53. Mark, you are so right about the cast iron skillet cooking your burger or ribeye. I put my skillet in a 500 degree oven til it beeps, then put it on bbq grill on high. Then I turn meat every 2 minutes! for 8 minutes. The crust that forms is incredible!

  54. Try Sous Vide! 2.5 hours at 131 temp, dry, season, butter on super hot grill to sear. Amazing results!

  55. Hey.Mark
    I don’t think you made it clear as to why you prefer panning over grilling a steak. I thought you might say that the charred meet is not healthy but then doesn’t the high pan heat turn fat to trans fat? These seem like important considerations I wish you had addressed.

  56. Regarding use of a cast iron pan: We have an electric range with glass cooktop. What’s the best compromise when you can’t use cast iron?

  57. I’ve been using a cast iron skillet for several years now to cook steaks, burgers and pork chops. The flavor is unmatched and I have almost never had an issue with overcooking, like I often do with flame grilling. Finishing them off in the oven (especially steaks and pork chops) really helps. I’m a believer!

  58. Using a blazing hot cast iron skillet instead of a grill (or panini press) to cook steaks and chops – YES. Yes, yes, a thousand times, yes. With steaks and pork chops, you actually don’t need to add any fat at all. Heat the skillet on high, empty and dry, for at least 5 minutes. You can’t hurt the skillet heating it on a domestic stove. Let the meat develop a good sear, and it will release when that side is beautifully brown. Flip only once. If the cut is thick, turn down the heat after flipping and cook second side a little slower and longer to get a perfect medium rare. This also works well with sous vide prepared meat that needs a finishing sear- and in that case takes almost no time. It’s the only way to fly.

  59. And on the grill pan—in my car, the electric panini press- it’s still the best for veggies, sliced if necessary. They go into the B-A salad lineup a la CPK Grilled Veg salad.

  60. Mark,
    I usually agree with your opinions on cooking but this Sunday’s with Sisson is an exception to the norm. I live in an apartment complex where I don’t have access to a traditional grill (gas or charcoal). I have found the best way to cook my steaks is on a cast iron griddle, raging hot, on my gas stovetop. I use a Lodge griddle coated with avocado oil. I find it cooks hot enough to sear the steak, providing the cathartic grill marks, with minimal fat dripping, to a perfect rare or medium rare in minutes. I use this one: https://www.amazon.com/dp/B00008GKDQ/ref=cm_sw_r_cp_api_i_xIhPDb9JYZ1R4
    I’d love to hear your thoughts!

  61. Totally agree on the steaks. I use either reverse sear or sousvide followed by a quick sear on cast iron. A little Kerrygold at the end with garlic and herbs is awesome. I love the “Sunday with Sisson” and appreciate all your work.

  62. Ok…you are correct, I’m sure, but who only grills 1 steak at a time? Usually we’re cooking 3-4 at a time once a month or less. Does this change your position?

  63. Concerning the use of iron skillets to cook steaks, I discovered cast iron skillets several years ago. Now, it is the only way that I cook steaks, usually a nice cut such as a ribeye or fillets. The cooking is more controllable and the results are more consistent. Just be sure to get the skillet as hot as possible (sometimes this is difficult on a kitchen stove). Also, I use the trick of cutting a small piece from my steaks to watch it cook and when it is pink in the middle (my favorite) I know that the others are cooked just right.

  64. Been cooking my burgers in a pan on stove for years and far from getting any complaints, I have a steady stream of asks for one of my “special burgers”. Nothin special about em. Just cook over medium/high heat, flipping over once on each side with MAYBE a bit of butter or just its own fat and some salt, pepper, maybe a bit of Worcestershire and voila! Delicious, rivals anything cooked on a grill, in my opinion.

  65. I can’t really use a cast iron pan. It eventually gives me gut issues. I can’t use things that have a “patina” unfortunately. However, I like my pan seared steak just fine.

    Even more heresy.. I like stewed beef, and I’m not picky about what cut. I’ve done that to steak because I had green veggies I had to use up in the stew. It’s fall so, gumbo with steak and shrimp is my true love of the moment. Can’t let all that local okra go to waste.

  66. Ha! I agree with your thoughts on the grill pan. I have quite a few cast iron pans and skillets and this one gets the least use, by far. The only time I find it useful is when I marinate squash or eggplant slices and want the grill marks for presentation. The open grill tends to lose the slices through the slots, so I find the pan useful in that regard.

  67. I love my cast iron skillets. Now my question is how long does it take you to cook a steak? I have been cooking hamburger and it is still rare inside. Yuk, I like medium-rare. It has been a long time since I cooked my meat in a skillet

  68. I love my cast iron frying pan and camp oven and my wife and I haven’t grilled a piece of meat in ages we always use the pan. But I do have a grill pan and I only wish it were flat then I would use it , maybe I will get the grinder out and remodel it…….

  69. I got a donated induction hot plate, can’t wait to get some cast iron or something so I can try it out because I cook for myself at a drop-in center but they don’t have any magnetic cookware. I also enjoy cooking and boiling water in cast iron. I used to have a nice cast iron cup and kettle but I gave them to my sister and then I think she eventually got rid of them when she moved. As I think Mark said it just feels more primal to cook with cast iron.