Meinung zur Pfanne kann ich ein paar Tagen geben, wenn ich die Gelegenheit hatte, sie zu benutzen
Everyone should own a cast iron skillet.
They are like $15 on Amazon
I've joined the cast iron skillet cult.
Cast iron cookware has come up in a few cookbooks I own, so I read up a bit. When I saw that you could get the non-silicone handle 10 1/4" Lodge skillet marked down to 14 bucks on Amazon, I took the plunge. apparently Lodge is the only made-in-USA cast iron cookware maker left.
Anyways, I'm into it. I like the idea of, instead of it being something like average nonstick pans, which invariably eventually get kinda shitty and get tossed, this is supposed to be something that actually cooks better and better with time if you take care of it. Also, I just like how heavy and rough and burly it is, and that you can use metal implements on it without fear. It just feels like a neat part of cooking history to be connected with. I donated like half of my other pans, so I've got some extra cabinet space too, which is nice.
Plus you can throw it on the grill or in the oven.
Do you do cast iron cooking? What your favorite thing to cook in yr skillet?
Go for it! Turns out a pre-seasoned Lodge on Amazon is $15 right now.
Acidic dishes leach more iron -- some times you hear advice to not cook things like tomatoes in cast iron because it can impart a metallic taste. But I made the best tomato sauce of my life in one of my cast iron pans last week (and need the extra iron myself). But I hope you'll pick one up!
I’ve never cooked with a copper pan, you should try it out! You can also get a cast iron for less than $20 and it’ll last a life time and takes your steaks up a whole other level, definitely recommend. You can also make a pan sauce in your nonstick pan, it’ll just be more of a wine reduction
The comments on the website were confused why the website recommended a 12 inch skillet under equipment while the recipe said 10 inch. I bought a 10 inch Lodge on Amazon (on sale for $14!) just for this. It came out perfect, something that would be served at brunch at a high end restaurant. Mmmm....
Actually its the 10.25" which is $21.73 on Amazon
But you are right that theres a 10" for $15 and I'm not sure why that extra .25" costs you an extra $6-7 though ¯_(ツ)_/¯
Here's a Lodge on Amazon for $15.
Stay away from the non American-made pans as there are reports of some Chinese cast-iron containing high amounts of lead.
Amazon actually has a 10" Lodge on sale now. I have two of their skillets and one of their dutch ovens, lasted me about 7 years and counting.
I bought the "regular" one I think. I don't think it's something that needs to be "fancy"! But I haven't tried or even seen the Chef's collection one.
I was thinking the same thing. The "deal" is for two #8 Cuisinel skillets for $37.39. From what I can tell this brand is a pure knock-off of Lodge. The deal itself is actually not good too. You can buy two #8 Lodge skillets for $35.80, so I'd get the originals instead and save $1.59.
Looks identical to mine though I can't see the handle. But the curve of the sides and the doo-hickey at the end is the same as the regular Lodge 10" skillet.
/u/brockrockswell
Edit: This one
Amazon was a bit less than $30CAD when I ordered it for a 10" Lodge preseasoned shipped to my hands. It's been excellent. I'd imagine it'll be cheaper in the states.
EDIT: Oh I see you're a Canuck! Also check out the camping section of Canadian Tire. I saw a fantastic size I want there 7" which is awesome for when I work nights and I can cook myself breakfast like a brekky wrap or shakshuka or whatever, it was like $15.99, but I can't remember how much the bigger ones were.
Then you would get the same thing as a $20 lodge with a lot more work (more than a couple of hours) put into it and a pinch of random dangerous chips left.
I don't think it's worth it.
r/castiron will have a lot of opinions. For me a good ol' Lodge 10 or 12in works perfectly. They tend to not be crazy expensive and are great quality.
Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet https://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_apan_i_WDB102FDDPYNSKWX5FY4
And at the risk of sounding lazy and un-recycle friendly, I can just do this:
Just buy a Lodge wherever it's on sale for $15. If no one's got the Lodge on sale right now, buy the Wal-Mart brand for $15. Looks like they have the lodge 10" on Amazon for $18 right now.
Just let me know about the seasoning
Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet https://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_cp_api_glt_fabc_FQ1QH0VVSDPR8BMRJCSJ
Some people said the pan isn’t that good and I don’t mind buying something more expensive if the quality is there. Please help me and thanks for your response
Would you be willing to help me out when my pan comes in the mail? I got a $20 from Amazon but thinking about cancelling order and buying this Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet https://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_cp_api_glt_fabc_FQ1QH0VVSDPR8BMRJCSJ and then I don’t have to deal with all that season stuff. Would you help me season my cast iron please
In the states you can buy cast iron skillets for pretty cheap that will last a lifetime. Can't you get them in Poland? It's just a shaped hunk of iron; there isn't much craftsmanship to making them. https://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_apan_glt_fabc_W88TZBW2SNJVZ86MV7HM
I got my first trusty one from stevens many years ago and it's amazing. Does great omelettes.
But I've just order a few Lodge pans from Amazon.com.au since they have free shipping to NZ ATM if you spend over $59Aud on certain items. Lodge cast iron have a decent name and are made in the USA.
You can get a decent cast iron for not much: https://www.amazon.co.uk/Lodge-26-04-10-25-Skillet-Frying/dp/B00006JSUA/ref=sr_1_8?crid=3KX1BFZTIZWPD
I use mine for cooking meat/fish. If you make stir fries and have a gas burner you're better off with a genuine Chinese wok though.
I got one of these from Lodge for $17. I did buy the lid too. Several websites gave solid reviews and it works great. Also, if I screw up the maintenance I can learn on this one without a huge investment.
https://www.amazon.com/Lodge-Seasoned-Cast-Iron-Skillet/dp/B00006JSUA?th=1
$29.97 on Amazon in Canada for the 10.25” Lodge and $44.97 for the 12”. Both are free shipping with Amazon Prime. That’s pretty dang reasonable.
For coding, I really recommend learning with a cast-iron skillet. The durability will get you a long way. Something like this is what I have used in the past: https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Ready-Stove/dp/B00006JSUA/ref=sr_1_5?dchild=1&keywords=skillet&qid=1631201524&sr=8-5
one major advantage of cast iron that doesn't get talked about is that due to their weight, they can be used as a weapon in a pinch! haha
seriously though, you can get a lodge pan for pretty cheap so just grab one and see how you like it
Check out Lodge skillets - among the best. I was thinking about the 12" model, but I researched and found out that the 10.25"model is more utiltarian, and it's a bargain on Amazon.
Not sure where you're located but Target and Ace hardware usually has stock of their items for cheaper than Amazon. Here is a link for the 10.25" one, looks like it's on sale. The others I would check local hardware stores or Target. All in these probably costed me around $60-$70 USD.
if you really can't budget one I understand but there are perfectly good preseasoned ones on Amazon for only $15-20
You can order a new Lodge skillet from Amazon US and have it shipped to Switzerland for $48 total.
Here's a Lodge 10.25" Cast Iron Skillet for $14.88.
https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Ready-Stove/dp/B00006JSUA/ref=mp_s_a_1_3?dchild=1&keywords=cast+iron+skillet&qid=1595365655&sprefix=cast+iro&sr=8-3 I hope the link works, amazon app was giving me a hard time. Otherwise just search lodge cast iron skillet and it will be there.
Check out lodge cast irons - super affordable on Amazon, and great quality for the price. Sure, it's no le creuset or whatever other fancy brands are out there, but for the money, you really can't go wrong.
Lodge is a pretty common brand, and very high quality as they're still made in the USA. Looks you you can get them off of Amazon with free delivery in the UK:
There's also a 12 inch/30.48cm pan, but it's 13 pounds more.
[](/llaugh) I don't know what fake cast iron would look or feel like. If it feels heavy enough to double as a bludgeoning weapon, it's probably real cast iron.
This is the one I used. I've also got the 12 inch version that I use when I make cornbread (which is way more often than I should)
This. I'd reccommend a seasoned cast iron skillet over 'non stick' cookware just because it is better in so many ways.
https://www.amazon.com/Lodge-L8SK3-Skillet-Pre-Seasoned-10-25-inch/dp/B00006JSUA
You could go crazy with fancy cast iron skillets but I have one of these and I like using it as much as my le creuset which is literally 10x the price.
Why not just get a Lodge, a 10.5 inch is like $15?
I don't know why your pan says that, and it's probably fine. But for me, given a choice between a Chinese manufacturer that thinks cast iron pans need to stay on low, and pretty much the best known CI manufacturer in the world making pans in America, AND with the second one being the same price as the first? Man, swap that puppy out.
Polypropelene is OK for cutting boards.
Cast iron is the best for pans.
Teflon is not good for you and never lasts
Good deal:
https://www.amazon.com/Lodge-Pre-Seasoned-Cast-Iron-Skillet-10-25-inch/dp/B00006JSUA/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1472010055&sr=1-4&keywords=cast+iron+pan
Not as complicated as most people think -
http://www.amazon.com/Lodge-Pre-Seasoned-Cast-Iron-Skillet-10-25-inch/dp/B00006JSUA
That is a pretty common price too.
That will make certain things (steaks included) much much better.
As for the management different people do different things but for me I just cook some bacon in mine then let the fat solidify - wipe it out, rub it around and then bake it for a bit.
But honestly I have baked mine in 3 years and it is about as slick as teflon. Just make it your bacon cooking vessel and you should be A okay
That's not a cast iron skillet. This is.
I wouldn't bother because you can get one like This for cheap. I bought a lodge skillet 4 years ago and love it.
If you're buying a new pan, you might as well get a Lodge. They're made in the USA and won't give you any problems once you get it broken in.
They're much cheaper, too. If you have $30 to spend, you should be able to get a Wagner on eBay. It might need some elbow grease to get it working, but they have much smoother cooking surfaces, and are much lighter weight.
The 10.25" Lodge skillets is $14 and pretty much holds at that price on Amazon. They are BIFL as long as you season it correctly and condition it after every use.
> spiceindiaonline.com/crispy-chicken-65/
I'm inclined to mostly agree with /u/Amnizu. I dont think I've ever seen deep frying in a pot like that, even if it is heavy bottomed, the outside is not heavy so it will not retain the temperature of the oil as well as cast iron would. A $20 Cast Iron pan is usually my go to for frying. Even safer and probably better would be something like this. A Quart of Oil is actually quite a bit in that kind of pot. When using the Cast Iron get an 1-1.5 inches of oil up to temp then slowly add in each piece of chicken. The recipe you are using has water in the ingredients which is ok, as long as you don't have excess sauce on the chicken when you put it in. Water and frying are not friends. You might even want to reduce the amount of water just a little. To be safe keep some Baking Soda near by to put out any potential grease fires. I'm no pro so take what I say with a grain of salt. I usually use a cast iron pan and it comes out great, makes the house smell though. Hope this helps.
Hey, kitchen crew. Lodge is blowing out made-in-USA cast iron skillets on Amazon for $14.88. Just got mine last week!
Edit: Also, I want to do this on the weekend: https://www.bonappetit.com/test-kitchen/how-to/article/pan-pizza-video
Over time, I've also created food-prep toolkits for different kinds of meal-prepping. I mentioned that a large pizza from the local pizza shop is $24. These days, I usually make it at home. For indoor pizza-making, my primary toolkit is:
We alternate between pan-style pizza (if you ever had Pizza Hut back in the 80's & 90's when it was pretty good & not all greasy like today, that's what it tastes like) & "regular" pizza (New York-style). You can make it with red sauce (ex. pepperoni & cheese), white sauce (cream sauce with moz & whatnot), or naked pizza (typically use like olive oil for the sauce & then add toppings, like chicken with Thai chili spice, way good!), and then do different toppings based on those two types of crust & three sauce bases, so you have a huge variety of pizzas available.
The initial up-front investment cost is pretty hefty, but everything will last you a good long time, and if you're like us & eat pizza on a regular basis, the payback period is pretty quick. Good tools are important for two reasons: one, to remove the stigma of "yuck, homemade pizza" (because my homemade pizza is friggin' awesome), and two, to create a low-friction environment in order to lower the resistance of making it at home, i.e. you make it so easy that you'll actually use it, and use it on a regular basis.
For example, the pan pizza is a no-knead recipe, which means you literally mix the flour, water, salt, and yeast with your fingers the night before, throw some plastic wrap on top, and shove in the corner overnight. Then when you get home from work the next day, you punch it down (literally), roll it into two doughballs, and toss them in oiled cast-iron skillets to do a second rise. Then, bake! And then you end up with this hotness. One minute to prep the day before, one minute to prep after work, a couple minutes to decorate with some sauce, cheese, and toppings, then let it bake, then enjoy!
NY-style pizza is similar: you mix the dough in a food processor for about a minute, then split into three doughballs, and then throw them in the fridge overnight (for up to 5 days). On the day you're ready to bake, preheat your oven with the baking steel in it for an hour (that's the magic trick, to let the steel absorb the heat for a long time, in order to give you an amazing crust), roll out your dough & decorate your pizza, and then use the Super Peel to transfer into the oven to bake. Crazy-easy process with incredible results. Does your homemade pizza look like this?
So good tools help to create wonderful dishes, to allow you to do so in an easy manner, and to create variety in your life (you can also use that food-process dough for calzones, breadsticks, etc.). You can make pan or NY-style pizza (or if you want, deep-dish pizza, Detroit-style pizza, Sicilian-style pizza, and so on). And can you meal-prep pizza? ABSOLUTELY! Although I take a bit of a different approach:
So that's how I meal-prep amazing pizza at home. Granted, pizza doesn't last super long in the freezer (like maybe a month or two) because it's a baked good, but you can still do it, and you can also create variety, save money, and make really great-tasting food doing it.
Hilariously it's cheaper straight from Amazon and if you have Prime, Amazon will get it to you in 2 days free.
Eine von Lodge https://www.amazon.de/dp/B00006JSUA
Amazon Aus currently have free international shipping for prime members, https://www.amazon.com.au/Lodge-L8SK3-Skillet-Helper-Handle/dp/B00006JSUA/ref=sr_1_1?keywords=lodge&qid=1561676062&s=gateway&sr=8-1
Ahh, bummer. Can you order from the UK version? The same thing is on Amazon UK for £24.37 and there's another brand of the same size for £14.49 -- a bit better, though I suck at math and am uncertain how the usd vs the euro vs the pound compare off the top of my head!
Amazon has a 10.5 Lodge skillet on sale, 44% off. https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00006JSUA/ref=sr_1_1?ie=UTF8&qid=1545947703&sr=8-1&keywords=lodge+10.5+inch+cast+iron+skillet
A skillet is just a frying pan. In the US they use skillet, frying pan and fry pan pretty interchangeably. In the UK we often use skillet for non enamelled cast iron frying pans as they will likely have been imported from the USA (or were made for the US market, or were inspired by it) so keep the name, e.g., "Lodge 26.04 cm / 10.25 inch Cast Iron Round Skillet/Frying Pan" on Amazon UK is made in the USA so keeps the name.
I mentioned "non enamelled" because we still call Le Creuset enamelled ones frying pans here even though they are skillets in the US, e.g.,
Le Creuset Signature Iron Handle Skillet (Amazon US) vs CAST IRON FRYING PAN (Le Creuset UK).
A "cast iron griddle pan" is just a "cast iron griddle pan" or maybe "grill pan" if you prefer. It's a frying pan with ridges.
Good and cheap right now.
https://smile.amazon.com/gp/product/B00006JSUA/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&psc=1
I just got the Lodge 10.25" skillet on the Amazon $15 sale they had a couple of weeks ago. I use it for bacon, steak and eggs every morning. It only took a couple of days cooking the bacon & steak for the pan to become totally nonstick for the eggs. All I do is scrape it with my spatula then wipe it out every day & rinse w/ chain mail every weekend. It's nearly as nonstick as my 100 year old Griswold. *Bonus: Works great on a countertop induction cooker.
Like this one?
Cast iron pans and plates.
example:
or
Lodge 26.04 cm/10.25 pulgadas - - Sartén redondo en hierro fundido pre-curado https://www.amazon.es/dp/B00006JSUA/ref=cm_sw_r_awdo_J305H0X1D8PREP978RWH
This one right?
>Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet https://www.amazon.com/dp/B00006JSUA/
That thing screams wrist osteoarthritis.
Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet https://www.amazon.com/dp/B00006JSUA/
That will take care of 85% of your cast iron needs. Visit r/castiron for how to use and take care of it.
Lodge L8SK3 10-1/4-Inch Pre-Seasoned Skillet https://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_apan_glt_i_N4V83QHGWSZK6DXTQ1GF?psc=1
I'm talking about regular cast iron... lodge doesn't make enameled cast iron.
This: https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Ready-Stove/dp/B00006JSUA
Lodge might sell garbage, but at $17, I wouldn't call it overpriced. (FWIW my Lodge items have treated me well so far.)
Salt helps prevent sticking while seasoning meat. Not a necessary trick but I like it. James Beard recommended it for pan broiling steaks which is how I got started using it. If you don't want to use it, salt and pepper the meat well first.
Cast iron browns extremely well for a whole bunch of reasons. Also once you use it for a bit, it develops a layer of polymerized oil which is basically a non-stick surface. Cast iron is basically indestructible as well as being inexpensive. Just scrub it out with hot water after use, oil it, and you are good to go. Here is a great skillet https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Ready-Stove/dp/B00006JSUA/ref=sr_1_5?crid=3S3K13NA50VI5&dchild=1&keywords=cast%2Biron%2Bskillets&qid=1634693493&sr=8-5&th=1
Just smash the meat to 1/3 to 1/2 inch. It won't fall apart. Don't actually form a patty. If you have a 1 lb package of meat, cut it in quarters, drop in the hot skillet and smash immediately. This keeps the burger tender while maximizing the browning.
Cooking each side once is fine as long it is as done as you want. If not keep flipping about every 30 seconds. That will continue to cook it without further browning (or burning!) It takes contact time for the browning action to happen. Oddly enough, if you were to flip a burger (or steak) every 15 seconds during the whole cooking time, you would eventually get a burger that was fully cooked and sort of grayish.
As a side note, really recommend 80/20 (lean/fat) ratio meat here. Tastes better and juicier. In the 90/10 version of "lean ground beef" the fat is replaced by water which will cook off, won't brown as well, and isn't really much healthier than than the fattier meat which renders out most of the fat in the cooking process anyway.
Speaking of healthier, you should never heat a nonstick skillet to real frying temperature anyway. It gives off unhealthy gases. If you have a pet bird, it will kill it.
Deal link: Amazon
Lodge.
$23 at target with handle cover
https://www.target.com/p/lodge-10-25-cast-iron-skillet/-/A-10291925#lnk=sametab
​
$18 at amazon
Deal link: Amazon
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Build a wood oven in the garden/back yard.
Lodge cast iron is $15
Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black https://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_cp_api_fabc_2DDXFbQK76AZR
Deal link: Amazon
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Looking at Amazon, they have the 10.25" right now for $13.25. Cheap! I think they were more expensive online when I was buying mine.
You can't go wrong with a #8 (10.25") or #10 (12") Lodge skillet. They are both pretty cheap on Amazon or at Walmart.
Do read through all the great tips and information in the FAQ. Cast iron is different than most other modern cookware, so learning cooking, cleaning, and care tips is important.
For searing steaks, I like to use the "reverse sear" method, and Alton Brown's method works great.
It's not a pizza pan per se. It's a Lodge cast iron skillet that can be used on a stove too. You can make the pizza in an aluminum-based pan but it won't come out as good because...physics.
Check the AmazonBasics for other bakeware. This set is a very good starting point: https://www.amazon.in/dp/B0764M2JXY
You can buy them individually too.
You might need a new pan. The $15 Lodge cast iron skillet is perfect for grilled cheese. Get the $40 Combo Cooker and you can make soup at the same time.
10" Cast Iron: $14.88
10" Stainless Tri Ply: $49.95
Woks. You have to decide if you want a pao style or two loop style.
Neither one is something where you're going to get significantly better quality by spending a ton of money.
Individual pieces. Affordable sets are usually low quality stuff that you'll end up having to replace sooner than you think and at an inconvenient time. Good sets cost a fuckin arm and a leg. You can also sometimes find decent cookware at second-hand stores. I found a badass 5 piece CorningWare set at a Goodwill for dirt cheap (I think I paid $8), and a hundred year old cast iron skillet at an antique store for like $20 (about the same price as a new Lodge of the same size).
Get yourself at least one good cast iron skillet. Lodge makes good stuff. If you only get one cast iron skillet, this is a good one to have. You can use it for eggs and bacon, casseroles, lasagna, semi-deep frying, cooking steak, fish, etc. It's a versatile and sturdy pan that will last you a lifetime if you care for it.
You don't need to get a thousand dollar set of knives made by a descendant of a Samurai, but you should get yourself a few decent knives. I would recommend a chef's knife or a Santoku, a utility knife, and a bread knife, but get what suits your needs. Here's a guide to different types of knives and what they are best used for.
You are wanting to do healthier meals, which likely means more vegetables. Take that into account with the cookware you buy. You'll want a good peeler. Don't, and I just can't stress this enough, don't buy a dollar store peeler (or can opener). They break real fast, and it's just not worth the hassle. Spend a few bucks on a decent peeler. Also get a multi-sided grater. It'll cost you like $10, but you can grate cheese, zest lemons, make hash browns, etc.
Good luck to you, and post an update when you're all settled in and have things squared away!
Interesting. You could machine it flat, or just buy a better pan. They are cheap.
The same skillet on Amazon.co.uk - https://www.amazon.co.uk/dp/B00006JSUA/ref=cm_sw_r_cp_apa_i_Wwq-Db2AF8M7R is 32GBP.. this is why I have the impression that Lodge are more expensive I guess.. it just costs more to get it where I'm at.
Lodge Skillet . It will last forever if you take care of it.
That was purchased for $14 at TJ Maxx. It's just a basic cast iron skillet. This would fit the bill though: https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00006JSUA/
Do you know how to treat cast iron? Never use soap, never ever ever ever use soap. Cook on it, then fill it with water and boil it, then use a non soaped brush to brush it. Once that's done add a little oil back into it, any oil will do, I use olive, but rub it back into it so it doesn't dry out. Your cast iron pans should always be shining from oil..
Ok I think if you want to take your cooking game to the next level start with this. Learn how to use cast iron and cherish it. It might seem hard at first but it's actually really easy. Will last you years if properly taken care of.
If you want to just cook to survive, and have a pan that is easy to clean and not worry about too much, get this. And to be honest this is pricy for a non-stick pan. I would go to your nearest Walmart and get a non-stick pan for 20 bucks or something.
Amazon and you're done (faite au States pour une Lodge)
Do they know they can each get an iron skillet for $15?
Do they know they can each get an iron skillet for $15?
I'd go with a cast iron skillet, cast iron dutch oven (this one's lid doubles as a pan so it's sort of a 2 for 1 deal), or a decent knife.
The cast iron stuff should be at walmart for the same-ish price if you don't want to deal with shipping.
If properly cared for, any of those things should last a long time. The cast iron could potentially last for generations.
My things
Cast iron skillet: $20.09
Boot topper: $1.98
LEGO Baseplate: $7.59
My guess is $25 even.
SailorPixie's Funko at $9.50
Frogblaster77's Soldering iron: $15.49
Adds to $24.99
You're looking in the wrong places then bud.
You can get some really good ones online. Check this
Grad student living in a college apartment here. I recently started seriously learning to cook and I first learned to cook steak so I was in a bit of a similar situation and I went about it the same way as you are now - I tried a bunch of different strategies, including the below Alton Brown one and a few others that I found while scouring this subreddit for ideas. I also learned and refined my approach in about a month - the most important thing is to practice and try different approaches and figure out what you like best. Personally, I found that this one was the best by far, to me at least, especially since I do not have access to a grill:
http://www.seriouseats.com/recipes/2012/12/butter-basted-pan-seared-steaks-recipe.html
More detailed version: https://www.youtube.com/watch?v=03h5T_tiyx0
The oil and basting with butter forms an incredibly crispy and delicious outer crust. I enjoy it most using Filet Mignon, personally - ribeyes are more flavorful but this method of preparation uses so much butter and oil that flavor isn't a problem and using filet Mignon ensures a crispy exterior and an EXTREMELY tender inside, which I'm a big fan of. It comes down to personal preference but I like the contrast of crispy and tender that the Filet Mignon provides. The only downside is that Filet Mignon is pricey - I recommend that whatever methods you use, you start practicing with cheaper cuts the first few times until you know you can do it without messing up or overcooking the steak. I use a cast iron skillet, which I got on amazon for $16 (link: http://www.amazon.com/Lodge-Pre-Seasoned-Cast-Iron-Skillet-10-25-inch/dp/B00006JSUA/ref=sr_1_2?ie=UTF8&qid=1447144669&sr=8-2&keywords=cast+iron+lodge).
If your girlfriend likes mushrooms (I love them), I recommend a mushroom reduction sauce as well. Here's my recipe for the whole thing - you can ignore the mushroom and sauce portions if she or you or each of you aren't a fan of mushrooms. If she is, providing the sauce as an option might be a decent idea:
Butter-Seared Filet Mignon with Shiitake Mushroom Reduction
Ingredients:
Filet Mignon
¼ cup olive oil
3 tbsp butter
1 tbsp rosemary
Kosher salt
Black pepper (freshly crushed peppercorns work best because they stick to the steak better but it's are not required)
Mushroom Reduction:
1 package Shiitake mushrooms (~4 oz)
1.25 cups beef broth
2 tbsp butter
1 tbsp olive oil
3 tbsp dried parsley
Dash of pepper
Optional for richness: ¼ cup heavy cream
I'm still learning to cook so I'm by no means a culinary master but these steaks come out delicious and are pretty easy to make so they seem to suit your needs. If anyone else has any tips on things I can do to get an even better result (or to ensure that the steak is cooked perfectly and not overdone), I'd love to hear them - I'm always looking to improve, too, and I'm not sure if there's anything I could do to enhance the above recipe further.
I checked. One is CDN$30 (ie, $23 USD) and free shipping from Amazon. Even money says you can get a better deal locally.
If you're willing to blow a couple hundred on equipment, this sous vide controller and a good cast iron skillet do an outstanding job on steaks. The sear is 95% of what a steakhouse should give you (better than Longhorn) and the cook is perfect every time.
Someone asked a similar question recently, here is what I recommended.
I can not recommend strongly enough having a cast iron pan setup in your kitchen:
I've used this setup and almost no other cookware for the last few years. If you do a lot of pasta or rise sides you should also get this super convenient and easy to clean pot. I picked one up for $10 years ago and loved it. The current amazon price seems high.
If you or your guests drink coffee or tea you should get some kind of electric kettle and a french press (I got this same one for ~$22 so just poke around a bit at functionally identical ones).
A set of sharp knives helps a lot
You'll probably need a lot more power strips and 2->6 socket splitters than you own right now. Get a bunch, and some cheap extension cords so you can plug things in where you want.
You can get this and this together. The lids are inter- changable. I took advantage of that deal at Coinstar where you get $10 back if you give it $40 in coins and choose one of the retailers who are part of this promotion. I got 2 toys to give away to charity that come out to $11. I was going to buy my mom a new pot, but now that I see the deals on this cast iron stuff I'm getting a bit greedy. I sometimes use a cast iron pan and could use another one.
You can get a new one that will be just as BIFL for $15.
Lodge L8SK3 Pre-Seasoned Skillet, 10.25-Inch by Lodge http://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_udp_awd_QBzNtb0791Z7X
Oh! Gotcha. Well, you can get the equivalent sized Lodge skillet on Amazon for $15 (USD) compared to your Field for $90 (USD), so then you have to justify the $75 difference. Essentially, the pans will cook the same way. The differences are pretty much weight, smoothness, and design.
I should say that I've never held a Field skillet, but I've used lots of different older vintage skillets (especially Griswold), and I would say the comparison to Lodge is similar.
The Lodge #8 skillet is 5.34 lbs, while the #8 Field is 4.5 lbs. You can see how thick the walls of the Lodge are compared to the Field. Not a huge deal, but I do like a lighter skillet.
The Lodge has a rough surface inside and out, so cleaning and seasoning is a bit more of a hassle (though not much) with paper towel lint all over the place, but the field has been milled smooth. It's also nicer to run a spatula across a smooth surface, and food may stick a little less on the smooth pans.
I think the Field looks very nice, but that's really subjective, so you'll have to decide if that makes a difference to you. The handle looks a little longer and is shaped a bit differently, so it'd be interesting to me how it feels in my hand too. Luckily, you can test that yourself. The Field does not have pour spouts, but from what I've seen the side walls on the Field skillets have a wider flared angle toward the top, so that may help with pouring.
If you're eating out most nights at restaurants and not preparing meals at home, and you're admittedly wasteful, and you're cooking very basic meals, then yeah it's totally cool to go this route.
But a cast iron pan is without a doubt the best choice for a pan otherwise. On amazon they're only 15$, you're also getting a pan that will last you the rest of your existence, and then you can give it to your kids for their entire existence (not that I endorse having children, global warming is a thing). Regardless you have a pan that you can use as a nonstick skillet, it can go in the oven, it can withstand very high heat, it can be used over a fire, it's a weapon, it doesn't have any of the same dangers as Teflon pans, and it's basically immortal.
nonstick pans are dangerous, so a pan is not a pan. A cast iron will not suffer those effects.
If you season and keep a cast iron dry then it's going to be nonstick, it's going to last longer than nonstick, it's safer, it's cheaper, and it's less wasteful than buying new pans every other year.
Lodge Pre-Seasoned Cast Iron Skillet With Assist Handle, 10.25", Black https://www.amazon.com/dp/B00006JSUA/ref=cm_sw_r_cp_api_i_jaqgFbF22NZ1H
it'd be close, apparently. I, too was surprised by how cheap cast iron skillets come.
https://www.amazon.com/Lodge-Skillet-Pre-Seasoned-Skillet-Stovetop/dp/B00006JSUA