Stainless Steel Cookware for high-heat searing

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