For a single burger I am using a Cusinart 7 ¼ model II 9022-18 18/10 stainless pan. For my first attempt at searing a 3 lb. pot roast I will be using a 4 quart Dutch Oven. My oil is GV Light Tasting, which is supposed to have a high smoke point.
Up to last night I have avoided seasoning my burger to avoid salt. Last night I seasoned one with salt and pepper: that seemed to help with the sticking, but the burger still wanted to become one with the pan. Unseasoned if I used too much oil when cooking the burgers (90/10) they got oily: if I used too little they stuck to the pan.
So how do I determine how much oil to use in each application so that the meat does not stick to the pan at all and sears properly? I am thinking that there should be an optimal depth of the oil in millimeters for specific types of meats?
Secondarily I am uncertain if I should expect seasoned meat to stick to a pan as part of the searing process, and if I should flip the meat for minimizing any sticking of a forming crust.
Thanks for any thoughts.