Then I pat the piece good and dry and go for it.

I can try to look ahead better.

The iron pulls the cold out and thaws evenly and really quickly.

I have never had good results thawing in the microwave. Way too uneven.

But you could take them out of the bags and just put them on the cast iron or a plate on the cast iron.

I don't have a big issue with the plastic. They thaw pretty fast.

Best of luck!

I put it in my old heavy duty waterless steel cookware big fry pan for defrosting and it too works great!

Works like a charm!

Or a PBS cooking show, but it was a recent study on safely thawing meat. It was similar to using the cool water method but they warmed the water up a few more degrees. It was suggested to remove the styrofoam meat tray because it insulates. Any way the little extra heat exposure was off set by the quicker thawing time, so bacteria had less time to grow.

I'm really cautious about plastics in the microwave. I can't help but think that atoms of plastic get circulated into the meat. (I don't care what they say) I take off all the packaging for microwave defrosting.

The warmer water method suggested just a thin layer of plastic was best in that style of thawing.


I find microwave defrosted hamburger does not hold the shape of a pattie very well, although it seems fine for a brown and crumble type of preparation.

Hi, friend.

I do it in the frig, like many suggested.

waters down the meat though if the plastic is not well sealed

when freezing meat, we wrap it tightly with freezer paper. Great lasting-power.
To thaw-double wrap in freezer bags and immerse in warm water. Best is to that in fridge, though, AFAIK.