Master of the Pit
- Joined Aug 4, 2009
Mostly just wanted to see if it would work like that for doing sauteed mushrooms with wine for putting over a steak, to keep all the juices, seems like i lost alot of juice when i cooked bourbon chicken on it but i had temp too high. Plus it does seem to cook a little hot for eggs, but if i turn off burners before doing the eggs maybe that will work. Because it holds the heat so well might be the reason.Just curious, but why did you dirty a skillet?