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Old 09-28-2008, 08:02 PM   #1
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Pan sear question

I was going to try cooking a small top sirloin tonight by pan searing, something I've only done once before and don't have a technique down yet. I pulled up a recipe saying to use a CI pan. I have one, but is there any reason I can't use a SS pan? BTW, the recipe also calls for preheating the pan in the oven to 500F.

Thanks for your reply. I've got a little time.
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Old 09-28-2008, 08:03 PM   #2
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Cast iron retains the heat better so it will drop less when the meat goes in. There is no reason you could not use SS though.
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Old 09-28-2008, 08:05 PM   #3
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...other than at those temps you may find the meat sticking to the SS more than it would the CI.
I would stick to the CI personally.
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Old 09-28-2008, 08:08 PM   #4
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Thanks, GB. This is one of the reasons I bought some SS pans in the first place, to go from stovetop to oven, and it's such a small piece of meat (Omaha Steak order).
Not to mention I can let SS soak overnight when I'm done

SS it is.
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Old 09-28-2008, 08:09 PM   #5
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Cast iron does retain the heat a lot better than stainless steel and the dark metal gives a browner sear, not to mention it will be able to take the 500 degree temperature better than stainless. Whatever you use remember the handle should be metal not plastic or wood. That's a very hot oven.
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Old 09-28-2008, 08:09 PM   #6
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Thanks Mav. If it doesn't release, I'll know why

Good to have you back, too
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Old 09-28-2008, 08:13 PM   #7
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Well just for knowing....
Say I was going to cook two or three steaks. My CI pan isn't that big, but I do have a SS saute and a fry pan that could handle that amount.
What do all the pan searing folk do? Have more than one CI pan, a large one, or opt for a large SS pan? Something I'm thinking you would be more likely to have.

And yes, my SS pan is all stainless.
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Old 09-28-2008, 08:14 PM   #8
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Some clad SS is not recommended for temps in exess of 450 F. I believe that's the case for All-Clad.
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Old 09-28-2008, 08:16 PM   #9
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I have a full set of CI and a full set of SS, so I could use either pan to do multiple steaks at once. But, I wouldn't as it would be much harder to keep the higher temps with more than one steak in the pan at a time.
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Old 09-28-2008, 08:29 PM   #10
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Thanks Andy. I hadn't thought of that.
I just checked and my Cuisinart Chef's Classic fry pan is good to 550F.
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