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.

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submitted 7 months ago by [email protected] to c/[email protected]

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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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[–] [email protected] 4 points 7 months ago* (last edited 7 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.