k_young221
Assistant Cook
- Joined
- Feb 15, 2006
- Messages
- 49
I posted a couple of days ago about searing steak in a cast iron skillet. Basically, my pan wasn't hot enough. The recipe (from Alton Brown's book) said to set the pan on high heat, but the instructions that came with my skillet (a Lodge enameled cast iron) said not to go above medium or medium-high or the enamel would come off. Searing steaks on high heat was what I had in mind when buying the skillet.
I thought cast iron was my best bet since it retains heat so well, but I didn't get the pan hot enough for fear of ruining it. Is it true that high heat can wreck enameled cast iron? (The pan is oven-safe to 400F.) The only other skillet I have is a nonstick one. Should I use that? Get something completely different?
Thanks,
~K
I thought cast iron was my best bet since it retains heat so well, but I didn't get the pan hot enough for fear of ruining it. Is it true that high heat can wreck enameled cast iron? (The pan is oven-safe to 400F.) The only other skillet I have is a nonstick one. Should I use that? Get something completely different?
Thanks,
~K