Master of the Pit
- Aug 25, 2017
Not always, depends on what you're cooking. I do burgers from a cold pan. The maillard effect creates a beautiful crust before flipping. I'll also do a thick steak or chop from a cold pan and preheat oven. When it comes time for the flip I add a probe and chuck it in the oven.I imagine you have to heat them up for a while before putting in the food?