I would like to hear your experiences with uneven heating and searing using your overpriced garbage ECI pans from Staub & Le Creuset.
I’m not a huge fan of ECI vessels, in fact I prefer stainless steel lined 2.5 copper pans and clad/ply, but for certain things ECI is king for me.
Let’s hear of your experiences with ECI and how unevenly this overpriced garbage glass enamel cast iron in vivid colourful designs sears on your stovetop.
Here’s two photos of chicken seared on my gas stovetop in two different overpriced garbage Staub ECI pans.
Highly uneven searing or what do you think ?!?
The trick is to heat the pan up slowly for 8-10-12 minutes, then add the ingredients to the pan.
Pardon my broken English, I’m just a humble Dane
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