Cookware for high-heat searing

with the pro line the pan was able to maintain a very nice serious sizzling sound you know this maintaining the seer uh continuously throughout from start to finish

I can feel the center is actually a little bit paler though. Um, again, that comes down to the evenness of the heating. So, the center of that cast iron pan because of the shape of the flame uh was actually cooler than the rest of the pan.

That said, you can do it without soap. Um, it takes a little bit more effort. You see your sponge gets really greasy.

Cast iron is the most difficult. Uh, requires the most work. It does require you also to make sure that you dry carefully and rub them with oil so they don't rust or pit.

Cast iron surprisingly seems to be actually fairing, I would say, the worst. If we let it go for the same amount of time at the same heat, a full 3 minutes, um, it gets a much darker sear. So, that can be advantageous if your goal is to get a really dark crust on something like a steak or a burger without, you know,…

So, I cooked the second piece of salmon, this time for 2 and 1/2 minutes. Um, this one also still came out a little bit darker and definitely much more uneven than the Teflon style pan. Again, that's because of the uneven heating of cast iron.

Tiny bit of sticking in the center there. Uh-oh, more sticking.

It also stuck quite a bit more to the cast iron than to the other pans.

And let's see, the texture also doesn't look quite as nice. Again, that's because, you know, cast iron retains a little bit too much heat for certain things. So, definitely for an omelette like this, you want to have sort of faster temperature control than you would get in cast iron.

The cast iron, we can see it's really nice and dark around the edges and really nice and crusty over here.

So I repeated this test this time allowing the pan to preheat long enough that the temperature was relatively evenly distributed. The heat was relatively evenly distributed over the entire surface of the pan so that we don't have that really distinct hot spot in the center. And that time you get this of all three.…

Cast iron did just fine as well.

Not quite as slick as the uh as the teflon, but it is pretty darn slick. Um, so cast iron, you know, when it's well seasoned and when it's preheated properly has very decent non-stick properties. Yeah, we definitely have to shift it a little bit more than the teflon to get it to slide around like that. But but slide…

So, ignoring the shape of this, it was relatively non-stick in there, we can look at the pan and we can see that we did leave bits of egg behind, you know, and I've definitely cooked in cast iron where it really has stuck quite badly before. Um, but this is a real old nice pan, so it uh it does a relatively good job.

Not a bad omelette by by any means.

I still have yet to ever be able to cook eggs in a hexcloud pan without them sticking. It's been 2 years and I, like I said, I'm not an incompetent chef. Like, I cook every single day. I make eggs every single day and I just cannot get them to like not stick. I don't care if I put two tablespoons of oil in there,…

with this industry with this much lighter industry however on the same heat setting it was sort of able to maintain that sound for the third first 30 seconds or so and it didn't even do that very well because the sound that i heard was kind of half sizzling half steaming and after about 30 seconds it just started to…

you cannot hear you cannot use more than 75 percent of the maximum power of your burner that means if you're a gas burner or induction is going from 1 till 10 you know like seven or a bit more than seven is going to be the maximum you can use and that gives for me a general feel of slowness

it will damage your pen and things go from you use the right amount of heat it's going to be a very slow kind of searing you need to take time

don't don't put the heat too high anyways if you do what's happening everything sticks Everything Burns so you go from a really nice control kind of heat and if you go out of the boundaries you burn everything everything start to stick

if you try to use these two let's say oh I'm gonna make a pasta sauce and you know really sear some mince mince meat or something like that the pan doesn't like it it burns it starts to color on the sides

and if you buy them this is going to be a big big learning curves I am still trying to understand some of these spans out here

but as you can see it's booking a lot faster i thought it would um it is kind of doing the same behavior because you see it's right there there but overall to me that's pretty pretty good

i have seen some pants that are just like it's terrible like i have a visions glass skillet yeah they don't eat evenly at all so i thought i thought this is obviously a pretty decent result

all right so that is how it turned out um i don't know if a hotter pan would have helped out with that but it worked uh deglazing will most likely take all this off should be very easily but i would give that i mean i i'd give it a pass that's more technique and everything but it's the pan to be honest great

uh searing i've had no issues with it

uh clean has been easy

Hexplat handled the steak, too. However, it's a slightly different story. The moment the meat hit, the temperature dipped, then bounced back quickly when I turned up the burner. So, heat response is good.