"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cookware
Reply
 
Thread Tools Display Modes
 
Old 09-18-2004, 07:37 AM   #1
Cook
 
Stevie's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 98
Pan Etiquette

Hey, I'm wondering what kind of pan's these chef's use to sear with. These cooking programs always show them using high heat on the stove then placing the pan in the oven to finish the dish. All Clad advises to not use high heat or it will void the warrantee. How do you sear meat with medium heat? The only pan I know of that can handle high heat is cast iron or wok's. What's the big picture?

__________________

__________________
Stevie is offline   Reply With Quote
Old 09-18-2004, 08:59 AM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,739
hey stevie,
my all clad cookware says it can handle oven temps to about 400 degrees, but i've worn it out and stayed below that temp. i think i'd go for stainless steel or copper sandwiched in steel next time.
i use cast iron for any high heat applications, or "sear in the pan then pop in the oven" type meats, like thick cuts of beef tenderloin or chops. they heat pretty evenly, and retain heat well also. if you season them well, they get kinda non-sticky. if they eventually get a bit of rust, all you have to do is sand it out and re-season. they'll last for years. i have a grill pan, which is great for meats, and a regular fry pan; great for pan fried stuff like chicken. my frying pan was my aunt's, whom i think got it from her mil from scotland, so it's at least 75 years old.
just one more note, a caveat really. do not put heat to non-stick cookware for too long without putting something in the pan to cook. overheated non-stick cookware releases a poisin gas (phosgene, i think) that can harm you and your pets, especially birds.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 09-19-2004, 12:40 AM   #3
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
i have almost all clad-ware and it can take heat. but if you're worried, the cast iron is great.
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 09-19-2004, 02:47 AM   #4
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
i have all-clad and le creuset at home, and i've used analon, calphalon, etc. and others. i always turn everything on to high and let the oil smoke before I sear anything, and I haven't experienced any problems so far. The pans will be okay unless you have rubber/plastic handles and you put them into an oven that is too hot. The manufacturers just put those things on to protect themselves. put your burners on high and sear away
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 09-19-2004, 07:58 AM   #5
Cook
 
Stevie's Avatar
 
Join Date: Sep 2004
Location: USA,Texas
Posts: 98
lol, Cool
__________________
Stevie is offline   Reply With Quote
Old 09-19-2004, 10:42 AM   #6
Senior Cook
 
VegasDramaQueen's Avatar
 
Join Date: Sep 2004
Posts: 316
If you look closely, you'll see the pans they use are restraurant equipment. You can get these pans at any restaurant equipment store in your area. They are terrific for high heat cooking and of course they go from stovetop to oven. I have 2 of them along with my all time favorites, LeCreuset and Lodge Cast Iron. Check it out.
__________________
VegasDramaQueen is offline   Reply With Quote
Old 09-19-2004, 02:32 PM   #7
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Re: Pan Etiquette

Quote:
Originally Posted by Stevie
Hey, I'm wondering what kind of pan's these chef's use to sear with. These cooking programs always show them using high heat on the stove then placing the pan in the oven to finish the dish. All Clad advises to not use high heat or it will void the warrantee. How do you sear meat with medium heat? The only pan I know of that can handle high heat is cast iron or wok's. What's the big picture?
My all time favorite is my cast iron skillets. They are the greatest, to me, for going from stove top to oven. I prepare meats like that all the time. I use two, one to sear and the second one is in the oven, when the meat is seared I transfer it to the second one in the oven, then deglaze the first with dry vermouth, chicken stock, etc. When the meat is done, I pour whatever juices have collected in that pan into the deglazed pan, reduce and add 1 tbsp butter and blend and pour over meat. The cast iron skillets are nothing to clean, I run them under warm water and wipe with a paper towel. Sounds complicated but it really is not.

:roll: DUCKS GOT PLUCKED IN OKLA
__________________
norgeskog is offline   Reply With Quote
Old 09-19-2004, 02:44 PM   #8
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Re: Pan Etiquette

Quote:
Originally Posted by norgeskog
Quote:
Originally Posted by Stevie
Hey, I'm wondering what kind of pan's these chef's use to sear with. These cooking programs always show them using high heat on the stove then placing the pan in the oven to finish the dish. All Clad advises to not use high heat or it will void the warrantee. How do you sear meat with medium heat? The only pan I know of that can handle high heat is cast iron or wok's. What's the big picture?
My all time favorite is my cast iron skillets. They are the greatest, to me, for going from stove top to oven. I prepare meats like that all the time. I use two, one to sear and the second one is in the oven, when the meat is seared I transfer it to the second one in the oven, then deglaze the first with dry vermouth, chicken stock, etc. When the meat is done, I pour whatever juices have collected in that pan into the deglazed pan, reduce and add 1 tbsp butter and blend and pour over meat. The cast iron skillets are nothing to clean, I run them under warm water and wipe with a paper towel. Sounds complicated but it really is not.

:roll: DUCKS GOT PLUCKED IN OKLA
Another method I've heard of but not used to clean cast iron skillets is to wipe them out with salt and a piece of bread.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 09-19-2004, 03:46 PM   #9
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Re: Pan Etiquette

Quote:
Originally Posted by mudbug
Quote:
Originally Posted by norgeskog
Quote:
Originally Posted by Stevie
Hey, I'm wondering what kind of pan's these chef's use to sear with. These cooking programs always show them using high heat on the stove then placing the pan in the oven to finish the dish. All Clad advises to not use high heat or it will void the warrantee. How do you sear meat with medium heat? The only pan I know of that can handle high heat is cast iron or wok's. What's the big picture?

:roll: DUCKS GOT PLUCKED IN OKLA
Another method I've heard of but not used to clean cast iron skillets is to wipe them out with salt and a piece of bread.
mudbug you are right, however, that is to reseason a rusted pan, which I use the kosher or rock salt, but never tried bread, but will. Thanks
__________________
norgeskog is offline   Reply With Quote
Old 09-19-2004, 11:58 PM   #10
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,739
maatha stewart reccomends you clean cast iron with salt only, no water, but then again when do you think was the last time she washed dishes?
i rinse out my cast iron, and if food is really burnt, i'll put an inch of water in it and boil the burned stuff to soften it, then scrape and wash it out. just be sure as norgeskog said to dry it with a towel well, and i usually put mine back on a burner for a minute or two to be sure they're dry.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:41 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.