Recently started to slow cook various roasts, however I'm running into an issue during preparation. So I read that you are supposed to sear the roast beforehand, which I try to do in a cast iron skillet since I usually have good results when cooking chicken or steak . However, when searing a roast, the meat sticks really bad to the pan. Should I not use a cast iron pan for this? Is there a method to avoid this sticking? Or could it just be my skillet isn't seasoned enough?
My method: Heat coconut oil in pan on high for several minutes, then add the roast, usually pork or beef, varying from 3 to 4 lbs.
I ask because it usually is a pain to scrub the meat off the pan afterwards and I feel that I'm ruining the seasoning every time I do it.
Updated 5 months ago | 4
Updated 1 year ago | 8
Updated 4 months ago | 8
Updated 1 year ago | 3
Updated 2 years ago | 46