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grill pan for searing

Richard_Rupp_336589

We are looking to get a good grill pan for searing after doing sous vide with the joule (on order). I have heard that cast iron is the best for thi..but wanted opinions. We also are cooking on an induction cooktop, so it has to be compatible with that.

What do you guys think?

Also, if it is cast iron, does anyone have any experience with finex products? Or do you prefer enamel coated like Le Creuset or Staub?

Thanks in advance.

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Comments

Brandon_Byrd_40557

For final searing, there's no advantage to a grill pan as opposed to a regular pan. In fact, you'll be better off with an ordinary cast iron pan than the grill version because you'll be able to sear the entire surface area of each (main) side at once, producing a deeper and and more even crust in a shorter time with less effort.

You will want to use ordinary cast iron rather than enameled cast iron for searing. The latter is great at lower temperatures, but searing requires extremely high heat and that can damage the enamel. I have no experience with the Finex brand, but they're extremely expensive and I don't think they're worth the premium over much cheaper brands like Lodge.

Matthew_Snyder_68770

Found out that bit about cracking the enamel the hard way. Don't have fancy butt Staub or Le Creuset, just whatever mess is branded as 'Martha Stewart' at Macy's (hey, it was only $75). I should say that I'm on my second one of those....

Matthew_Snyder_68770

Also, plus one for cast iron. Simple Lodge cast iron skillet, or a carbon steel pan is the way to go for supreme searing greatness.

pgcath

Love my Darto pans.

The key is to get free shipping. They are running a deal on 1 of everything for 199, shipped. http://www.darto.org/us/

pgcath

(Also seen in the CS videos.)

Brandon_Byrd_40557

+1 for carbon steel and Darto. If you need to sear a lot of stuff, the sheet mass of cast iron is better, but for a couple steaks, carbon steel works beautifully.

brian_martin2001

I'm a cast iron kinda guy myself. I purchased some smart living skillets: one a plain 10" round skillet, the other a square 10" grill skillet maybe 5 years ago. They were "pre-seasoned" so after i'd spent some time building up a seasoning on them, they are great. Sometimes I prefer them for some things, because I think you get that that flavor development from all the cooking before, but that could be all in my head. Echoing some earlier responses, I've heard from a few folks that enameled cookware, the enameling can crack overtime. I have no experience with this myself, as I only have an enameled dutch oven, but if you think about it, as it's just a very thin layer of porcelain, it is a relatively fragile surface.

However, if you're looking for a clean searing surface, you really can't go wrong with a good carbon steel pan like Darto. I don't own any myself, but everyone I've ever come across who owns one swears by them. Let us know what you end up purchasing, and after you've had it/them a while, how you feel about your investment. Good luck!

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Love my Dartos....only problem is they sear things sooooo fast that you cant even get a sip of wine in...

artstype

If you look through most sous vide recipes, you will not find a grill pan suggested. A grill is a different thing, as you have extremely hot air all around and you are directly over the heat source. A grill pan does not work that way, as only the raised area of contact with the food gets seared, that might be the source of confusion. I have pre-seared frozen tuna before sous vide in a grill pan to get nice grill marks, but for the final sear, nothing beats carbon steel or cast iron. I like this pan, top-rated by America's Test Kitchen, which is a "steal" at $43 with shipping https://www.amazon.com/gp/product/B00076QWUY/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1

bkeene12

I think your best bet is to go over to Goodwill. I always find good cast iron there that I can get it where it needs to be. You'll probably find a "grill" style cast iron pan. This will give you a chance to try it out with out blowing a lot of cash; I am not so certain a grill pan is the way to go where sous vide is concerned. I'd opted for a regular cast iron pan. One other thing you might want to look at is a Searzall. It is pretty cool tool to use in combo with a sous vide.

tshewman

try a straw. :-)

fisher23

BTW, they have paella pans back in stock but they went up to $80.00

pgcath

We should put together a group buy on those. Want.

rebjr

Richard,

I mostly agree with other posters to this thread. I own several cast iron pans, both antique and new and a set of AllClad stainless skillets. All work well! BUT for sous -vide protein searing, none compare to my carbon steel skillets, and I'll tell you why: 1) they heat up faster than cast iron, 2) the heat is distributed more evenly over the bottom of the pan-no hot or cold spots, and 3) though I prefer the French Bourgeat skillets, good ones are made by Lodge, Vollrath and DeBuyer, to name a few. My Bourgeat 11 1/2" pan can be had for $50, and others for a little bit less. If you make a lot of Paninis, a ridged grill pan is great, but for searing, I consistently get the best results with a nice hot and flat carbon steel skillet. The ONLY downside? Like cast iron, they need to be seasoned and they must be washed after use, dried well and left with a quick squirt of pam or any vegetable oil to keep them rust free. I hope this helps.

RebeccaStewart121_815680

I think your best wager is to go over to Goodwill. We always find good forged iron there that We can get it where it needs to be. You'll probably find a "grill" style cast iron pan. This will give you a opportunity to try it away with out blowing a lot of cash; I feel not so certain a grill pan is the way to go where sous vide is concerned. I would opted for a regular forged iron pan. One other thing you might want to look at is a Searzall. It is pretty cool tool to utilize in combo with a sous... Reed More

Bill_Rider_1292541

I like a Gotham Steel double grill https://blades.guru/gotham-steel-double-grill-review . The entire grill is triple-coated with a blended Titanium and ceramic material that delivers exception non-stick performance, no matter what you are preparing.