-2

submitted 9 months ago by Ejh3k@lemmy.world to c/castiron@lemmy.world

13 comments fedilink hide all child comments

You are already getting the pan hot enough to sear, just leave it there a little while longer and it's cooked!

you are viewing a single comment's thread
view the rest of the comments

[-] SkyezOpen@lemmy.world 3 points 9 months ago

one pan is not capable of a great steak.

Sous vide says one pan for perfect steak.

[-] jeeva@lemmy.world 4 points 9 months ago* (last edited 9 months ago)

I'd argue that you're massively stretching "one pan" and perfect steak, here... But as said, to each their own (perfect steak).

For me, the crust formed after a reverse sear is way better than that after a sous vide, without more effort.

[-] littlebluespark@lemmy.world 2 points 9 months ago

To each their own.

this post was submitted on 20 Feb 2024

-2 points (45.8% liked)

Cast Iron

2036 readers

1 users here now

A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

founded 1 year ago

MODERATORS