I have this inexpensive (30 EUR) 28cm stainless steel Saute Pan (or Rondeau) from IKEA. It is fairly light weight with a disc bottom.
I use it mostly as a roasting dish in the oven.
I'm curious though as to why I can't get it to develop fond? When I sear chicken in it (before putting it in the oven) the "brown bits" just end up floating in the oil, rather than sticking to the bottom of the pan. This means that I can't make a gravy out of it afterwards.
In comparison when I sear meat in my Demeyere Proline 7 (or Industry, or my CI Dutch Oven), I get a beautiful layer of fond.
Obviously it's a cheap pan at 30 euros, but I'm wondering what is actually causing the difference? I thought that if I can control the temperature correctly, then a SS surface is still a SS surface, and fond should develop?
Could there be a difference in the composition of the stainless steel?
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