Quote:
Originally Posted by NuclearFart
I'm guessing induction also doesn't allow you to properly pan baste/arroser, which is a pretty integral searing technique for the serious chef.
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If the pan is hot enough it shouldn't be an issue.
Especially because most of the time you're using that technique it's at the finish line of the cooking process.
Whenever I've done that with a steak for example, I actually take the pan off the heat to prevent the butter from burning. The pan is so hot you could melt butter in it 5-10 minutes after it's been off the heat.