Been seeing a lot of younger cooks just blast their pans on high heat from the start. It's a different kind of cooking now.

3 comments

3 Comments

My old head chef in Boston would lose his mind if he saw a cold pan hit a high burner. He drilled the low and slow warm up into us for years. I tried the high heat method on some scallops last week and the smoke alarm had a different opinion. There's something to be said for both ways, but my kitchen fan just isn't up for the new school approach.

piper1751mo ago

Honestly used to think that was just bad technique. Then I worked a shift with this new kid who would get the pan screaming hot before anything went in. His veggies had this crazy good sear and still stayed crisp. Totally changed how I do my home cooking now.

xena_anderson13d ago

My mother had an old cast iron skillet that she never let anyone touch. She would only warm it up on medium heat for about ten minutes before cooking eggs. But last year I got a carbon steel wok for stir fries and that thing has to be screaming hot or everything just steams. Now I have two completely different heat rules for different pans and it keeps me on my toes.