KITCHEN PANS YOU NEED TO HAVE FOR SEARING MEATS

Here is a lesson on searing meats, mainly beef steaks, I mean quality meats, those Prime designated, or Choice. When meats such as a ribeye, that has awesome marbling, that fat is the flavor of the whole meal. When that steak hits the pan, it sears, and the fat and juices run out, and the meat sticks to the pan for only a short time then you flip it, that bits and pieces are the flavorings, you'll be able to scrape that meat and juices into a great pan sauce, deglazing the pan with red wine, or stock of your choice.

But wait! That's hard to do if you have the wrong pans or skillet. I mean, if you have a nonstick pan, it's difficult to sear steaks because of the teflon or whatever coating. I like nonstick pans for quick sauteeing for veggies, and fish when searing is not even a thought. Healthy cooking yes, use a nonstick, but if you want to get down and dirty with your bad ass self, it's a stainless steel pan without that slippery coating.

Below is a stainles steel pan

Notice the pan is all stainless steel with zero rubber handles, these pans are great because you can finish off a dish in the oven, this pan can go into an oven at 350 deg. F.
You may ask "Ron, but what about the handles if they get hot?"  Easy muchachos, use a dry white towel like the pros do. Dry white towels, not wet white towels, wet towels conducts heat and your hands will get burned so dry towels.

You may ask, "Ron what do you mean finish a dish in the oven?" Okay, let's say you got a thick sirloin, maybe 4 inches, you could sear the meat for a few minutes on the stovetop, then flip the steak and then finish it off by roasting it in the oven without transferring it to another pan.