Care
The six tracks that decide how long a pan lasts. Under each one are the runs that touch it.
Seasoning
- IFX-017Cast-iron pan pizza: three minutes on the hob before the oven
- IFX-016Blistered green beans: dry 8 in skillet for 90 seconds before the oil
- IFX-01540 mm pork chop: oven finish versus all-hob cooking in a 12 in skillet
- IFX-014Seared scallops: a 20 minute dry brine against a wet surface
- IFX-012Fried rice in a 12 in skillet: 500 °F surface against a crowded pan
- IFX-009Crisp-skin snapper: what a 3.5 minute skin-side sear costs in stick index
- IFX-006Ridged grill pan: ridge temperature versus valley temperature on a 28 mm sirloin
- IFX-004Fried egg in an 8 in skillet: 300, 340 and 380 °F surface
- IFX-003Reverse-seared 2 in ribeye finished in a dry 12 in skillet
- IFX-002Smash burger: pressing at 5, 15 or 30 seconds in a 10 in skillet
- IFX-001Preheat window of a 12 in skillet: 5, 8 or 11 minutes
Cleaning
- IFX-017Cast-iron pan pizza: three minutes on the hob before the oven
- IFX-016Blistered green beans: dry 8 in skillet for 90 seconds before the oil
- IFX-014Seared scallops: a 20 minute dry brine against a wet surface
- IFX-013Pork shoulder in a Dutch oven: 150 °C versus 180 °C oven
- IFX-011Braised short ribs: searing all four faces in a 12 in braiser
- IFX-010Shallow frying in a 10 in skillet: oil depth against temperature recovery
- IFX-009Crisp-skin snapper: what a 3.5 minute skin-side sear costs in stick index
- IFX-008Skillet cornbread: preheated fat versus a room-temperature pan
- IFX-007Pancakes on a flat cast-iron griddle: 335, 355 and 385 °F with butter
- IFX-006Ridged grill pan: ridge temperature versus valley temperature on a 28 mm sirloin
- IFX-004Fried egg in an 8 in skillet: 300, 340 and 380 °F surface
- IFX-002Smash burger: pressing at 5, 15 or 30 seconds in a 10 in skillet
Strip & rebuild
Rust removal
No published run on this track yet.
Heat & cooktop
- IFX-01540 mm pork chop: oven finish versus all-hob cooking in a 12 in skillet
- IFX-013Pork shoulder in a Dutch oven: 150 °C versus 180 °C oven
- IFX-012Fried rice in a 12 in skillet: 500 °F surface against a crowded pan
- IFX-011Braised short ribs: searing all four faces in a 12 in braiser
- IFX-010Shallow frying in a 10 in skillet: oil depth against temperature recovery
- IFX-008Skillet cornbread: preheated fat versus a room-temperature pan
- IFX-007Pancakes on a flat cast-iron griddle: 335, 355 and 385 °F with butter
- IFX-005No-knead bread in a preheated Dutch oven: lid off at 25 vs 30 minutes
- IFX-003Reverse-seared 2 in ribeye finished in a dry 12 in skillet
- IFX-001Preheat window of a 12 in skillet: 5, 8 or 11 minutes