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Cookware

Searing - clear up my confusion

Jammedandconfused | Aug 23, 201505:05 AM     25

Hi,
Newbie here. Trying to improve my cooking skills and some of you (Hi, Kaleo!) gave me the courage to buy some Baumalu Gamma Cuivre. I bought a sautee, a small fry pan, a sauce pot and a stew pot (cocotte?). So far I am very happy. I feel like I can sense what is happening with the food better and no more scorching!
My question is, on some of the cooking channels I see cooks sear big cuts of beef and steaks in their copper. I cranked my sautee up to two thirds on my typical home gas range and seared a 2.5" ribeye in olive oil/butter & the meat released after a little over 2 minutes (I cook 4 minutes per side on a thick cut then let it rest while I reduce a wine sauce). The sear looked pretty good to me. Everyone says that cast iron is best for searing. Roger that, but it's heavy and the search for lighter vintage cast iron is, you know. Work. Can't I use the copper to sear? Sorry to be a big dummie. I've looked for a simple answer to this question and can't find it. Maybe it's just too obvious?

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