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Searing temps

Brett_Whistler_218044

what temperature should my cast iron pan be at for a good sear? I am having issues with either too low a temp and a long sear resulting in overlooking, or my pan being so hot I turn my house into an oil smoke cloud. I have a nice IR thermometer that would allow me some consistency

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Comments

pd3ski_278514

With my Dartos I usually get into the low to medium 400's. I don't use oil to cook in but I take a small piece of paper towel with a drop of oil to put a light film before heating then a grapefruit seed sized piece of ghee when the protein hits the heat. It's going to smoke so you have to have ventilation or do outside. No way around that.

Jeremy_131558

I supposedly have 600cfm vent but still smoke my house out when searing. I usually shoot for close to 500f surface temp with my IR and use a little more oil than pd3ski.

JasonWirth_68226

America's Test Kitchen recently did a cast iron cooking episode and they preheat it in the oven for 30-60 minutes at 500 before moving it to the stove top to do the actual searing. Their logic is that cast iron is a terrible conductor (read hot spots) but holds on to the heat well. So they need the even heat of the oven rather ring generated by the burners.

tshewman

Consider: Season the pan on all sides. It's pretty tough to make a pan too hot! As Jason mentions below, if your stove burners aren't the best, preheating the pan in the oven first will reduce hot/cold spots. Oil the product if using a dry pan. You WILL have the smoke alarm go off allot.

torridice_498271

Get one of those torch searzall things. That's on my wish list. I've moved from the pan to torching on the past few steaks with just my propane torch until I get the attachment. I think the torch has done a better job and I avoid the smoke in the house