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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