Once again, I cooked some pork loin in cast iron skillets. I made one using the Field Company No. 8 skillet and also two more in the Blacklock #8. Seasoned very lightly with McCormick's Grill Mates Montreal Steak Rub. They all turned out great, but this particular piece in the Field skillet seemed best. It was about an inch thick. I gave this one to my daughter.
Great crust again and easily cut with a knife. As in the past, cooking to an internal temperature of 145 degrees and letting the meat rest for three minutes is the key to success. The skillets were first heated up on medium high flame before adding oil and the meat. None of the pieces stuck to either skillet. The Blacklock skillet never seems to have any problems with meat sticking since its seasoning is so well built up. The Field Company skillet is getting easier to cook on the more I do it. It just proves that constant use is the key to building up the seasoning so that it becomes easier to release the meat rather than having it stick. The Field skillet is also getting darker (on the cooking surface) and in time will look more like the Blacklock, but it may always be a bit brownish in color. The Blacklock is really black in color which matches its name!
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