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Cookware

Raw/bare cast iron? High temp sear

Sear101 | Oct 18, 202001:49 AM     19

Perhaps I’m not searching correctly for it. But I’ve only found references to its use on chowhound. And therefore can’t just read an article about it.

I’ve got a 12inch CI skillet that has been put through the ringer for “high temp” (450+ Fahrenheit) searing on too small of a burner. I only know the general temp. I don’t have an IR thermo. I just know the peanut oil is smoking usually by the last 2-3 minutes of the sear.

The seasoning on the bottom of it burnt off. And the seasoning in the center of the cooking surface got a different tone to it and is noticeably thinner than the rest of the seasoning. I assume it’s scorched also.
So before I strip and re-season. Could I just strip it?
Kaleo appears to have some knowledge to this talking about cooking on “bare” or “raw” CI in some other threads. But I’m really open to all information on it as I can’t find much.

My questions are.
Preventing rust?

Can you have it completely oil free and do dry searing?

Could I bring it to temperatures closer to 600-800 range for a sear?

What is too high for a sear? Realistically my food has already been sous vide cooked. So I want the highest realistic temperature as I’m not worried about raw insides.

If you oil it to cook, or if pork fat runs all over it do you have to then sand and strip off the coat or can you just clean it with soap and water and then heat it up to 600+ letting all the oil get blasted off

If you don’t get that oil off. Or if you oil to prevent rust. Wouldn’t it burn the next time I raise the temp to 600+

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