Quote:
Originally Posted by BobnBev
Thank you both very much for the good info. Looks like I better buy a cast iron pan, or bring the steaks to your house.....lol  |
The other reason not to use a non-stick pan is the coating will out-gas harmful fumes if it gets too hot. I use carbon steel if we aren’t grilling, and use tallow for the fat. Garlic butter can be added after it’s cooked. There are tons of YouTube videos on this topic.