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Cookware

What’s your preferred searing pan?

CHSeifert | Jan 6, 202108:45 AM     25

I cook on gas and I own far too many pans.

I still wonder what type of pans will give me the best sear on a steak and a large piece of meat.

Of the pans I’ve owned and still own, the worst searing pans have to be my non stick pans. I still can’t understand why the Masterchef participants and even the pro chefs themselves continue to sear steaks in non stick pans.

Even the thicker type non stick pans with a thick bottom don’t really give me the best sear and the FOND development is close to non-existing in a non stick pan.

The Mauviel M250c frying pans I had gave a terrific sear on steaks as well as the Demeyere 7-ply Pawson frying pan I owned.

However after testing several type pans out in my little home kitchen, two type of pans for me stood out as the best frying pans for searing.

Are they even heating ? No, I have to heat them up for 10-15 minutes starting on low heat then gradually raising the heat level to medium-high before they’re ready.

But once they’re heated up, they give me the best sear of any pan I’ve yet to try and have owned.

I’ve also owned Le Creuset and Staub ECI cast iron pans, and they were very good to, just not great. So I sold them.

The best two searing pans in my collection and the best searing pans I’ve yet tried are my two 24/28 cm De Buyer Mineral B Pro carbon steel frying pans and my two 24/28 cm Skeppshult Professional raw cast iron frying pans.

They give me a uniform sear (after heating the pan up for a long time first) and a better overall tasting meat, than all the other pans I’ve tried. They’re kind of ugly, brutal, dark, oily, heavy and rugged. But wow do they give an excellent sear on meat and steaks.
I rarely use them for anything else, but searing jobs. They simply excel at searing.

What are your favourite pans for searing?

Cheers, Claus

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