The $15 hotel pan trick that beat my 90 dollar saute pan for searing

I ran a side-by-side test last Tuesday at the line, cast iron vs thick aluminum hotel pan, and the hotel pan got a better crust on the salmon in half the time because it holds heat way more evenly, has anyone else ditched their fancy pans for the boring kitchen gear?

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emmajackson15d ago

My buddy who used to work at a Michelin spot swears by the cheap steel pans from restaurant supply stores, says the fancy stuff is just marketing for home cooks. The real trick is letting the pan preheat way longer than you think, that's where the heat retention comes from.