For example, you can use ceramic cookware to sear meat on the stovetop and then transfer it to the oven to finish cooking. You can also use it to cook dishes like lasagna and other baked pasta dishes, which require both stovetop and oven cooking.
It may seem like ceramic cookware has to be handled with caution, but it's actually an incredibly versatile type of cookware. You can use ceramic cookware for making basically whatever you want, such as a baked casserole, a pan-seared steak, or a slow-cooked stew.
However, since ceramic pans—like their non stick predecessor—usually aren't heat-safe above roughly 500F (and shouldn't be held over high heat for more than a few minutes), they can't be used for deep frying, searing, or similar high heat cooking methods.
Cast iron or stainless steel will give you the best results for searing just about anything.
Prep the ceramic non-stick skillet—Heat olive oil in ceramic non-stick skillet over medium-high heat. Sear the steak—Pat steak dry and generously season on both sides with salt and pepper. Place steak in pan and sear for 6 to 8 minutes. Flip and sear other side for 6 to 8 minutes.
Winner: Ceramic
Taking good care of your ceramic nonstick pan means that you don't preheat it before adding ingredients. Add oil to the pan, allow it to heat up, and then begin searing the steak. Be sure to use non-metal tongs to turn the steak. The pan can also be placed in the oven to finish cooking, if desired.
Ceramic finishes won't start to break down until they reach 800°F, but again, that's pretty hard to reach. In general, though, neither type of pan should really be used over high heat, as it will diminish their nonstick properties.
Equipment You Need for Pan-Searing
You will want to use a cast-iron pan or a stainless steel skillet or frying pan (not nonstick) for the best sear. Both of these pans are ideal for high-heat cooking, especially getting a solid, browned crust.
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Cast iron skillets are great for stovetop and oven cooking. Skillets sure are versatile, but not every skillet is good for every cooking task. For example, cast iron shines at searing steak or baking golden cornbread, but is less ideal for sticky situations, like making crepes or scrambling eggs.
Don't Use Metal Utensils
Metal utensils are typically quite abrasive, leaving permanent scratches that may not be visible to the naked eye, but which will gradually build up and destroy your pan's non stick surface.
Our experts agree that ceramic cookware is completely safe to use if you purchase from a reputable supplier. Commercial factories that produce ceramic cookware for everyday use are much less likely to have lead-related issues.
1. Avocado Oil. Celebrated for its high smoke point and nutritional profile, avocado oil is perfect for high-heat cooking in ceramic pans. It's loaded with healthy fats and antioxidants, making it a healthier choice for your kitchen.
There seems to be general agreement that ceramic pans start off super slick, that fried eggs slide right out, but that after some months of use, food starts sticking noticeably.
One of the biggest culprits of a chewy, tough steak is overcooking. Going past your desired doneness can cause the muscle fibers to become rigid and tight, making it much harder to chew.
Some cooks rely on ceramic cookware because of its non-stick properties, but for the seasoned home cook, ceramic lacks the durability and versatility of stainless steel cookware.
Heat Retention and Conductivity: An ideal searing pan needs to have excellent heat retention. Carbon steel pans and cast iron pans are well-known for their capability of sustaining extreme temperatures, thus making them perfect for searing. Stainless steel is a good choice as well.
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Start in Oil, Add Butter Later
Some claim that a mixture of both is best, often using the excuse that butter alone has too low a smoke point—it begins to burn and turn black at temperature too low to properly sear meat in.
Enameled cast iron retains heat exceptionally well, making it perfect for achieving a superior sear.
Stainless Steel Frying Pans
Best for: Almost any food that needs frying, browning, or searing. Because it's ovenproof, stainless is also a good choice for foods that you start on the stovetop and then move to the oven to finish, like thick pork chops.
Heat Resistance to Withstand Extreme Temperatures
1,220℉), alumina Fine Ceramics only begin to melt or decompose at temperatures above 2,000℃ (approx. 3,632℉).
Use of Certain Ingredients. Highly-pigmented foods like beets, red wine, and turmeric can also cause stains or discoloration. Either avoid these ingredients entirely when cooking with ceramic cookware, or be sure to clean your pan immediately once it's cooled down.