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2

No, I don't believe so... it looks more like cooking residue to me. But you should be able to clean it sufficiently with one of the tricks below. One trick, which I've used for any type of pan, is to put a small amount of water in it, then heat the water to the boiling point and let it cool. It softens up anything left on the surface, making cleaning much ...


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Here is a teaching resource from the Royal Society of Chemistry on the chemistry of pan-sticking. This is what they say about why food sticks to pans: Sticking is caused by chemical bonds forming between the food and the material of the pan – almost always a metal. These bonds may be relatively weak van der Waals forces or covalent bonds. Protein-rich ...


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I find the following works well for searing any kind of meat: A well seasoned cast iron pan (personal preference as I was raised cooking on these). Get the pan good and hot! Make sure there is some sort of oil (personally I use a seasoned butter to match the final desired taste of the meal). In order to reduce the amount of smoke generated I both turn on ...


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Don't leave the oil smoking in the pan. Once it's heated up, which takes just a few seconds, throw the steak on it. That alone will cool the pan down. As for smoke, it's perfectly normal for a lot of smoke to happen when searing steak in a pan. If there's no smoke your heat is probably too low. If your kitchen cannot handle smoke (weak fan), don't try to ...


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The secret is to oil the steak, not the pan. You only need enough to make good contact until the steak starts to produce some juices, which is less than a minute. Adding oil to the steak means the oil is exactly where you need it to be, and you aren't using any more than you need.


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If your oil catches fire, it is indeed too hot. But still, you cannot make a good steak without reaching the smoking point. "the temperature definitely isn't anything to write home about" - here you are wrong. Whether the tempreature is too much, too little, or just right, that's something you recognize by the behavior of your food. If your oil billows ...


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