Pan medium heat, five layer, steel avocado, oil, pepper, salt, and steak before adding to pan no matter what I do I can’t figure out why
by Embarrassed-Soup7952
31 Comments
Rolex_throwaway
Pepper/too hot.
OddAttorney9798
That hard crust, the burnt even vulcanized oil and the smoke that we all see simply shows that you’re running it too hot. If this happens “no matter what”, then try cooking on a lower flame.
A little tip; before adding oil, flick a few drops of water into your hot pan and watch how they react. You want to see them skitter around and “dance” before steaming away (Leidenfrost Effect). This is the correct temperature to cook on. After you see this, add your oil and allow it to heat up a bit. Then add your product to sear. Let the first sear go for a minute or so, then flip to the bare side of the pan where there is still heat. Flip back and forth to utilize the whole pan and adjust the heat as necessary.
TummyHertzBad
Everyone says get the pan piping hot but no one ever talks about getting the pan too hot. Like what is considered piping hot for the dial on a stovetop if it’s numbered 1-10? I burned my oil similarly the other night and I only had my dial at 8
Worldview-at-home
Wrong oil, too big a pan for what you are cooking and way too conductive/hot. Dry your steak more (dry brine too) and lower the temp.
DudeBadEnough
Way too hot.
potent_potabIes
Steel Avocado is going to be my adult movie acting stage name.
BasilProfessional744
How is your first instinct not to turn the pan down bro?
MeasurementEvery3978
Get a cast iron
caleeky
Pan’s too hot and too big for the job.
ClerklierBrush0
You have big flames, that ain’t medium heat lol
mwilde82
Was the avocado oil refined, unrefined or cold pressed? The latter two have a lower smoke point.
dissentingopinionz
Refined or unrefined avocado oil? There is a big difference. Refined can handle temps up to and over 500°f. Unrefined between 350 – 400
CallenFields
Too much heat.
sputnik13net
Medium does not mean not hot… that pan is way too hot
OglioVagilio
Not all stoves are made the same or have the same gas connection.
Your medium stove burner runs hot for making steak under those conditions.
My stove has 3 different size burners. So of course each burner is going to have a different medium. And that’s just on my stove.
My friends landlord special apartment had weak burners all around.
You look like you’ve got a nice place thats gonna have some power.
nonya5121
It’s the steel avocado
filthychildren
You need to cook on the high end of medium low
grog__bog
You need to set your heat to the high end of medium low
Fit_Jackfruit_8796
Lower the heat
SmackoftheGods
I use my steel pans for things like eggs. Cast iron is the way to go when it comes to searing meat.
4ringfreak
No advice, but I can hear your smoke alarm right now.
attainwealthswiftly
Lower heat, more oil
aprilmofo
This sub always talks about “ripping”/max hot pan for reverse sear and the last time I did it, when I added the oil it caught on fire instantly lol. Glad someone mentioned a temp range on here.
Green-Site-6289
The real problem is your steak is lonely. Looks like it needs a couple friends in there, then the pan won’t burn.
Few-Iron-4628
Cast iron skillet is my go to
Definitelymostlikely
Do the water trick. Pan is too hot.
If the drops of water bead up and roll around it’s ready to go.
If the water vaporizes it’s too hot lol
Plane-Jellyfish-5192
My rule of thumb is to put a few drops of water on the pan and test for the below:
If the water just evaporates it’s too hot. If the water just sits and starts to boil / simmer it’s not hot enough. If the water drops maintain their shape and wiz around the pan, you are at the right temp.
doubleinkedgeorge
I only salt my steaks before pan searing. Seasoning goes on at the end otherwise it burns
failedxperiment
Just buy one large cast iron skillet and use that all the time, was life changing for me. Learn to take care of it, thank me later.
SoggyEarthWizard
It’s hot
Technical_Moose8478
Start using cast iron for high temperature cooking, sorted the problem for me.
31 Comments
Pepper/too hot.
That hard crust, the burnt even vulcanized oil and the smoke that we all see simply shows that you’re running it too hot. If this happens “no matter what”, then try cooking on a lower flame.
A little tip; before adding oil, flick a few drops of water into your hot pan and watch how they react. You want to see them skitter around and “dance” before steaming away (Leidenfrost Effect). This is the correct temperature to cook on. After you see this, add your oil and allow it to heat up a bit. Then add your product to sear. Let the first sear go for a minute or so, then flip to the bare side of the pan where there is still heat. Flip back and forth to utilize the whole pan and adjust the heat as necessary.
Everyone says get the pan piping hot but no one ever talks about getting the pan too hot. Like what is considered piping hot for the dial on a stovetop if it’s numbered 1-10? I burned my oil similarly the other night and I only had my dial at 8
Wrong oil, too big a pan for what you are cooking and way too conductive/hot. Dry your steak more (dry brine too) and lower the temp.
Way too hot.
Steel Avocado is going to be my adult movie acting stage name.
How is your first instinct not to turn the pan down bro?
Get a cast iron
Pan’s too hot and too big for the job.
You have big flames, that ain’t medium heat lol
Was the avocado oil refined, unrefined or cold pressed? The latter two have a lower smoke point.
Refined or unrefined avocado oil? There is a big difference. Refined can handle temps up to and over 500°f. Unrefined between 350 – 400
Too much heat.
Medium does not mean not hot… that pan is way too hot
Not all stoves are made the same or have the same gas connection.
Your medium stove burner runs hot for making steak under those conditions.
My stove has 3 different size burners. So of course each burner is going to have a different medium. And that’s just on my stove.
My friends landlord special apartment had weak burners all around.
You look like you’ve got a nice place thats gonna have some power.
It’s the steel avocado
You need to cook on the high end of medium low
You need to set your heat to the high end of medium low
Lower the heat
I use my steel pans for things like eggs. Cast iron is the way to go when it comes to searing meat.
No advice, but I can hear your smoke alarm right now.
Lower heat, more oil
This sub always talks about “ripping”/max hot pan for reverse sear and the last time I did it, when I added the oil it caught on fire instantly lol. Glad someone mentioned a temp range on here.
The real problem is your steak is lonely. Looks like it needs a couple friends in there, then the pan won’t burn.
Cast iron skillet is my go to
Do the water trick. Pan is too hot.
If the drops of water bead up and roll around it’s ready to go.
If the water vaporizes it’s too hot lol
My rule of thumb is to put a few drops of water on the pan and test for the below:
If the water just evaporates it’s too hot.
If the water just sits and starts to boil / simmer it’s not hot enough.
If the water drops maintain their shape and wiz around the pan, you are at the right temp.
I only salt my steaks before pan searing. Seasoning goes on at the end otherwise it burns
Just buy one large cast iron skillet and use that all the time, was life changing for me. Learn to take care of it, thank me later.
It’s hot
Start using cast iron for high temperature cooking, sorted the problem for me.