Eonwe:
It was a le creuset skillet. Not the thickest of cast iron pans for sure.
But, when I say blackened, it wasn’t ruined, it just went beyond “browned” to starting to char a bit much too quickly. When I turned the burner down a bit, it was easier to turn the meat at the right point, without constantly poking it and worrying I was leaving it too long.
Enameled cast iron gives up its non-stickiness, trading it in for easier clean up and purdy colors.
Chefguy
October 17, 2013, 4:11am
22
slowlearner:
I have, over the years, been given pans meant for a better cook, and have found the best advice only works with the best pans. A porcelain/iron pan I use for browning advised one never to brown at more than medium heat. One problem that has worsened over the years is the amount of water the processors inject into the meat, which is the modern version of a thumb on the scale. Pork is particularly challenging because you have to cook all that water out before it will brown. The stuff that sticks to the pan is your stock. After taking the meat out return the pan to the fire and pour half a cup of wine or stock and the fond will come right up with a spatula and can go in the stew.
It may help to put the meat in the refrigerator for a few days without any sort of wrapping around it. The cold air in the reefer will help to dry it out. Also, if you can buy local beef that’s been raised as organic, it likely won’t have all that water in it.