Food - Drink
The Best Type Of Pan For Searing Steak
By LAUREN ROTHMAN
Favored by professional and home cooks alike, cast iron pans are praised for their durability, versatility, and ability to evenly distribute heat, and these tools are even safe for use on both the stovetop and in the oven. Cast iron pans also have the unparalleled ability to sear steaks better than any other kind of cookware.
As Serious Eats explains, pans made of thin metals such as copper or aluminum heat up quickly, but don’t retain heat very well, so their temperature can fluctuate. Cast iron pans retain heat very well, making them an ideal for searing steak, chicken thighs, or any other food that benefits from high, direct, steady heat.
The best way to sear steak in cast iron is to heat the pan, apply a thin film of neutral oil such as grapeseed or canola, add your room-temperature, well-seasoned steak, and cook until medium rare with a great crust from the cast iron. Afterwards, the steak should be left to sit for a few minutes to lock in the juices before digging in.