Cast Iron

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A community for cast iron cookware. Recipes, care, restoration, identification, etc.

Rules: Be helpful when you can, be respectful always, and keep cooking bacon.

More rules may come as the community grows, but for now, I'll remove spam or anything obviously mean-spirited, and leave it at that.

founded 1 year ago

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submitted 9 months ago by Ejh3k@lemmy.world to c/castiron@lemmy.world

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You are already getting the pan hot enough to sear, just leave it there a little while longer and it's cooked!

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[–] SkyezOpen@lemmy.world 3 points 9 months ago (2 children)

one pan is not capable of a great steak.

Sous vide says one pan for perfect steak.

[–] jeeva@lemmy.world 4 points 9 months ago* (last edited 9 months ago)

I'd argue that you're massively stretching "one pan" and perfect steak, here... But as said, to each their own (perfect steak).

For me, the crust formed after a reverse sear is way better than that after a sous vide, without more effort.

[–] littlebluespark@lemmy.world 2 points 9 months ago

To each their own.