Searing meat in nonstick pan
I was taught to avoid nonstick pans for searing because you couldn’t get the meat browned. So I sear meat in my All-Clad 2-qt. straight-sided saute pan or, if it’s destined for a braise, my Le Creuset dutch oven. The saute pan especially can lead to burning, excessive mess to Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude