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VERIFIED TIME & TEMP MATRIX
Cast Iron Skillet Cooking Chart
Parametric reference guide for cooking meats, seafood, vegetables, and frozen foods in the Cast Iron Skillet.
| ID | Food & Cut Specification | State | Temp | Time | Flip Mark | Details |
|---|---|---|---|---|---|---|
| CT-CI-001 | Smash Burger Patties (2 oz Chuck Balls) 2 oz cold 80/20 beef balls, smashed wafer thin with parchment | fresh | High Heat / Searing (450°F+) | 3–4 mins total | 2m | SHEET |
| CT-CI-002 | Thick Ribeye Steak (1.5-inch, Butter Basted) 1.5-inch thick USDA Choice/Prime ribeye, dry brined 1 hour | fresh | Smoking Hot Sear + Medium-Low Butter Baste | 7–9 mins | 2m | SHEET |
| CT-CI-003 | Crispy Skin Salmon Fillet (Pan Seared) 6 oz fresh salmon fillets, scaled, skin scraped completely dry | fresh | Medium-High (400°F / 204°C) | 6–8 mins (5m skin down, 2m flip) | 5m | SHEET |
| CT-CI-005 | Filet Mignon (Center Cut Tenderloin) 8 oz 2-inch thick center cut tenderloin steak | fresh | Smoking Hot High Heat (450°F+) | 8–10 mins | 2m | SHEET |
| CT-CI-006 | Crispy-Skin Chicken Thighs (Bone-in) 4 bone-in, skin-on chicken thighs, patted dry | fresh | Medium Heat Stovetop to 400°F Oven | 20–25 mins | 12m | SHEET |