(Is this even correct? That's another one of my questions on this). I would be much easier for us to handle and I think perhaps be even safer at really high temps? Not sure if I'm right on that, it's just a guess but I know that carbon steel is recommended for extremely high temp cooking like in many Asian cuisines whereas I see a lot of warnings about using cast iron on high heat. Having said all that, I'm totally intrigued with the idea that carbon steel could replace cast iron. Also, our larger pan has warped out so badly that it's completely unusable on our induction range (our cooking range is a 5 burner induction slide-in). Followed all the information we could find from the manufacturer, from other professionals, on YouTube, etc.
We've tried so many times, starting over, continuing from where it was, etc. We've never been able to get a really good seasoning on them and the seasoning always comes off. We have two of the DeBuyer carbon steel chef's style pans and always struggled with them.
BEST PAN FOR SEARING PLUS
The other thing that confuses me is that many people say never to heat your cast iron pans up to high/really hot (or they can warp, I guess) yet I thought that screaming hot is mandatory for a good sear!?! Which is correct? Lastly, anything that will minimize the smoke is a plus as our smoke detectors like to go off with very little provocation. Also, flat pan or grill pan? Since we don't have getting a good sear completely worked out yet, we'd love to hear if there are other options out there. Can you really get as good of results in other pans? Personally, I would avoid the non-stick as I'm concerned about it for health reasons and also breaking down at high temperatures which would be an issue for searing.
My spouse and I both have health problems and the weight of the cast iron can be challenging. I was amazed at the success that they had in the various pans. We've been using cast iron but watched several good instruction videos on YouTube today and noticed that the cooks were using a wide array of pans to sear including what looked like anodized aluminium, stainless steel, and non stick. So far, our favorite method is the reverse sear but we still don't have it working perfectly. It is advisable to use a spatula to prevent the crust from tearing.We live in an apartment and are experimenting with ways to cook a good steak inside. You should then add the meat to the pan and sear it to your desired crust. The butter and oil should be heated to a certain extent without burning. If the water sizzles, then you should throw in a little butter and oil by removing the pan from the stove. It is always the right idea to sprinkle some water to the pan to check its temperature. The basic idea of pan-searing is to make sure the pan is hot to the right temperature. It is done to pack in the delicious juice on the crust. Here, the surface of the meat is cooked at a high temperature until a brown-like crust form. Pan searing is a technique used in a variety of cooking methods such as grilling, sauteing, roasting, braising, and baking.
BEST PAN FOR SEARING FREE
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