Let’s be real, you’re probably using your nonstick pan for everything, but it’s time for some tough love: you’re ruining your food and your nonstick cookware. That slick, convenient surface (as well as teflon) is great for eggs, but it’s actively working against you when you’re trying to get a decent sear on a piece of meat.
Here’s the deal: nonstick pans are low-heat pans, and they will never give you that beautiful, golden-brown crust you want. Instead, you get a sad, gray, steamed piece of protein….
