Okay so every recipe I find that says to brown meat (stew for example) says to put the burner on medium high heat.
If I put it that high, I'm going to have a smoky black mess. I have a regular electric oven, and usually use a le creuset dutch oven for things like that.
I probably brown meat on 4-5, not nearly medium high..
So what's the deal with that?
Also if you need to brown meat in batches, do you clean out the pot each round?