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OK you sous vide nerds, educate us
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<blockquote data-quote="bultinkle" data-source="post: 2811507" data-attributes="member: 122809"><p>I have a monster 14" cast iron that I love for searing, you can really put a decent steak in it and it doesn't drop temp like thin pans in my experience, but anything hot works. The main goal for me is to get the most sear with the least time</p><p></p><p>I'm not super weird about a specific oil, but olive oil smokes too low, so just find something with a high smoke point</p></blockquote><p></p>
[QUOTE="bultinkle, post: 2811507, member: 122809"] I have a monster 14” cast iron that I love for searing, you can really put a decent steak in it and it doesn’t drop temp like thin pans in my experience, but anything hot works. The main goal for me is to get the most sear with the least time I’m not super weird about a specific oil, but olive oil smokes too low, so just find something with a high smoke point [/QUOTE]
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