Seared steak stuck to cast iron pan??

[Bumppo]

I use 400 , but that's a classic method to get even heating on cast iron .

Definitely another thing that's key.

Not sure why people always say that cast iron heats evenly. They will in the oven, but Definitely not on a burner.

 

[Dive Bar Casanova]

Hot pan, then cold oil = no stick.
Let the pan heat up first.

 

[TARM]

Cast iron really needs curing. Use very thin coats of avacado oil. Wait till it stops smoking and add another layer. Do this multiple times. Best cadt iron are pass me downs or old stuff at yard sales thats been used for a very long time. Best stuff has beenbworn slick smooth. I have cast iron from late 19th and early 20th century. Great stuff. But I like a good seasoned carbon steel pan as well. Only true "non stick" pans i use are for crepes, eggs, etc

For steaks I have really settled on hot pan/grill and frequent flipping. Like every 30 seconds. Keeps the internal meat very even doness but allows you to develop a great crust without going to far into black char. I use this tech for burgers too that are no smash. Its great especially for those new to searing meat as your seeing the result every 30 sec so little chance of burning. I sou vide most all steaks then sear on grill or pan these days with this freq flip. Mix up some compound butter garlic, rosemary, and or thyme. Right off the pan rub a dallop of that butter, let rest covered for10 mins oh so good. I use to use butter in the pan but found tallow worked best and flavor was better adding the butter/herb post sear.

 

[in. pred]

great posts! im a ci searing nut too. i have many pans and DOs. i love them, the wife hates them. lol you really have to watch the store meats you put in them. i have my grt grandmothers egg skillet. that thing is smooth aas glass inside and eggs dont stick a bit(with lil butter first). but fry store bacon or sausages in it and then they will stick like mad. must be the sugar in it??? so if i fry anything but eggs in it ill pour water in it hot and scratch it out and re-oil and heat it up. not a full seasoning heating just heated oil in the pan and wiped out. she ready for eggs again after that.

im on the fence about new ci being smooth or rough. ive had good n bad of both. if i had choice it would be polished though.

 

[TARM]

great posts! im a ci searing nut too. i have many pans and DOs. i love them, the wife hates them. lol you really have to watch the store meats you put in them. i have my grt grandmothers egg skillet. that thing is smooth aas glass inside and eggs dont stick a bit(with lil butter first). but fry store bacon or sausages in it and then they will stick like mad. must be the sugar in it??? so if i fry anything but eggs in it ill pour water in it hot and scratch it out and re-oil and heat it up. not a full seasoning heating just heated oil in the pan and wiped out. she ready for eggs again after that.

im on the fence about new ci being smooth or rough. ive had good n bad of both. if i had choice it would be polished though.

Interesting on the store bought. I never thought about it but you are correct the store bought bacon sticks on the first lay until the fat renders. Maybe a combo of sugar and high moisture from the injection brine?