Cooking steak without it sticking to the pan is often challenging. Chef Russell Kook argues against using non-stick pans for searing, stating they cannot achieve the necessary heat and crust. Over time, non-stick coatings wear off, making them even less effective. Instead, Kook recommends using cast iron pans, which retain heat well and create a deep sear locking in flavor. Despite their convenience, non-stick pans are not favored by professional chefs due to durability and performance issues at high temperatures.
"I always use cast iron. Cast Iron holds heat better and allows you to get a really deep, hard sear that locks in moisture and flavor."
"Non-stick just doesn't get hot enough, and you'll miss out on that crisp crust that makes a steak truly satisfying."
"Technically, yes - you can sear a steak in a non-stick pan, but I wouldn't recommend it."
"Non-stick pans became popular in the '60s after Teflon was invented by accident in 1938. But today, professional chefs avoid using non-stick skillets."
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