3 ms·
I wouldn't say it prevents good sears but of course it prevents good fonds. Anyway I don't have it anymore since my wife became a vegetarian and honestly I enjo
by bowsamic 4y ago
I wouldn't say it prevents good sears but of course it prevents good fonds. Anyway I don't have it anymore since my wife became a vegetarian and honestly I enjoy cooking directly too much. I don't want to leave it to cook when I can get better results on the stove
- jasonwatkinspdx 4y agoThis. Teflon temperature limits you away from the crazy hard sears, but that's ok, the Maillard reaction hits its peak around 350F so you still can get plenty of great browning flavors. I find the biggest difference is in nonstick, the fond sticks to the food instead of the pan. So you can't deglaze and make a sauce. On the other hand, sometimes the nonstick is better, like with seafood imo.