Non-Stick Pans to be reserved for cooking eggs…

image22

While visiting a relative’s home out-of-town, for the first time in a long time I made a steak in a non-stick pan. I was not able to get that nice brown sear without draining the steak of its juices.

Why? Because a non-stick pan is not meant to sear; it’s made with the intention of not browning or “burning” so that crisp you see on a fish at restaurants is unlikely.

Either way, I was still able to maintain as much of the juices as I could by finishing it in the oven and maintaining a medium well temperature (although I prefer medium or medium rare). On the other hand if you are making eggs, pancakes or things that are to not be browned a non-stick pan is optimal.

Advertisements
Tagged , , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: