PeteMorris Posted June 30, 2012 Share Posted June 30, 2012 I like to cook (sear) steaks in a skillet on the hob top. It's a LeCrusiet skillet, which is kinda square. I've got a round splash gaurd, which just about covers the open area. But still everything within about 2 feet of the pan gets a smattering or at least some splashing. I'm sick of cleaning it up afterwards. I don't mind a bit of cleaning, but it's a major dismantle the cooker top to get it off everything. Short of covering the entire area in foil first, I've run out of ideas for stopping it causing such a mess. Stop using it is not an the answer and not on the agenda!!!! Link to comment Share on other sites More sharing options...
Teddybare Posted June 30, 2012 Share Posted June 30, 2012 I like to cook (sear) steaks in a skillet on the hob top. It's a LeCrusiet skillet, which is kinda square. I've got a round splash gaurd, which just about covers the open area. But still everything within about 2 feet of the pan gets a smattering or at least some splashing. I'm sick of cleaning it up afterwards. I don't mind a bit of cleaning, but it's a major dismantle the cooker top to get it off everything. Short of covering the entire area in foil first, I've run out of ideas for stopping it causing such a mess. Stop using it is not an the answer and not on the agenda!!!! A George foreman lean mean fat-reducing grilling machine would solve all your problems. Link to comment Share on other sites More sharing options...
curriechick Posted June 30, 2012 Share Posted June 30, 2012 I agree, with the George Forman. I had one of those spatter guards and I ended up using it as a fly swatter!! Link to comment Share on other sites More sharing options...
PeteMorris Posted June 30, 2012 Author Share Posted June 30, 2012 A George foreman lean mean fat-reducing grilling machine would solve all your problems. I agree, with the George Forman. I had one of those spatter guards and I ended up using it as a fly swatter!! I've got a George Foreman, and it just doesn't cook the same (I don't think it gets as hot as it should to truly sear the meat). Yes it a bit better (mess-wise), but then it's far, far harder to clean that afterwards too (properly). Link to comment Share on other sites More sharing options...
shanes teeth Posted June 30, 2012 Share Posted June 30, 2012 But he wants his steaks cooked properly,not "steamed" in a george formby. Personaly,I would go for the foil solution or get a halogen hob that is easy to clean. Link to comment Share on other sites More sharing options...
PeteMorris Posted June 30, 2012 Author Share Posted June 30, 2012 But he wants his steaks cooked properly,not "steamed" in a george formby. Personaly,I would go for the foil solution or get a halogen hob that is easy to clean. Exactly! I know what you mean about being steamed in a George. It just doesn't do it for me! The halogen option isn't feasible (rented house). Is tin foil really the only option? Link to comment Share on other sites More sharing options...
shanes teeth Posted June 30, 2012 Share Posted June 30, 2012 Exactly! I know what you mean about being steamed in a George. It just doesn't do it for me! The halogen option isn't feasible (rented house). Is tin foil really the only option? It's that or elbow grease! Link to comment Share on other sites More sharing options...
JackLakeland Posted June 30, 2012 Share Posted June 30, 2012 Get a woman to do it... Link to comment Share on other sites More sharing options...
alternageek Posted June 30, 2012 Share Posted June 30, 2012 Quickly sear the meat on the skillet and finish cooking under the grill or wrap in foil and cook in the oven for about 15 minutes or so. Link to comment Share on other sites More sharing options...
PeteMorris Posted June 30, 2012 Author Share Posted June 30, 2012 Get a woman to do it... Ouch!!!!!.... I want it cooking properly! (I'm off to hide now!) Link to comment Share on other sites More sharing options...
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