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Or can I simply improve the way I cook the steak and avoid the seasoning sticking and burning? Polishing might help you some, but you may want to make sure you're doing things right before you go to the trouble: Make sure that the pan is well-heated before you drop in the food. Make sure that you have sufficient oil. You can either oil the food just ...


2

(1) It is worth noting that many people prefer stainless steel pans to cook meats on because they are NOT non-stick (meaning they stick). The fat rendered during cooking, along with the bits of fat and meat that stick to the surface are called "fond" and are used to make pan sauces to serve with the meat. This is a big selling point for SS pans. (2) ...


2

Whenever I am going to sear meat and use olive oil, I season the meat as you describe but wait until I am ready to cook and brush with olive oil just before putting into the pan. (Works especially well with lamb chops!) This allows time for the meat to take on some of the seasoning flavors, the salt will be mostly dissolved, and the pepper will stay with the ...



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