The Best Pans for Searing Steaks in Michelin Star Restaurants

Micronel-star rated restaurants are known for their impeccable culinary standards and attention to detail. One crucial element in achieving a perfectly seared steak is the right type of pan. Here are some of the most commonly used pans by Michelin-star chefs, as well as an overview of how they contribute to the best steak experience.

Types of Pans Used by Michelin Star Restaurants

Professional-grade pans are the staple in the kitchens of top-rated chefs. Let's explore some of the most popular types:

Cast Iron Skillets

Cast iron skillets are renowned for their excellent heat retention and even cooking. Ensuring a perfect sear is their primary purpose, and they excel at it. These skillets also develop a patina over time, which actually enhances their performance, making each sear better than the previous one.

Stainless Steel Pans

Stainless steel pans are favored for their durability and non-reactive surface. They provide excellent heat conduction and the ability to develop a great fond for sauces. These pans are versatile and can handle a variety of cooking tasks, making them a go-to choice in many professional kitchens.

Carbon Steel Pans

Carbon steel pans are known for their quick heating capabilities and are used for high-heat cooking. They are lighter than cast iron skillets and offer fast response times. These pans provide a great sear and are commonly used for searing steaks, ensuring that the meat cooks evenly and retains its juices.

Non-stick Pans

Although less common for searing, some chefs might use high-quality non-stick pans for specific applications, especially for delicate cuts. Non-stick pans are valuable for their ease of cleaning and their non-reactive properties, making them ideal for tasks that require a cleaner surface.

Griddles and Grill Pans

For adding a smoky flavor and distinct grill marks, griddles and grill pans are indispensable. These pans provide the texture and flavor that many diners seek, turning a simple steak into a dining experience. Griddles are particularly useful for large quantities and uniform cooking, while grill pans offer the promise of a beloved grill mark.

Additional Cooking Techniques and Equipment

While the choice of pan is crucial, it's not the only factor in achieving a perfectly seared steak. Here are a few additional cooking techniques and equipment that Michelin-star chefs might utilize:

Vollrath 7010 Arkadia 10-Piece Commercial Pan Set

Many kitchens rely on the Vollrath 7010 Arkadia 10-Piece Commercial Pan Set as a workhorse. These pans carry and hold heat well, making them excellent for searing. They are also known for their ability to sear scallops and other delicate seafood, ensuring that the chef can handle a wide range of cooking tasks with ease.

Matfer Bourgeat 11-Inch Carbon Steel Fry Pan

For those who prefer traditional methods, the Matfer Bourgeat 11-inch Carbon Steel Fry Pan is a classic choice that has stood the test of time. These pans are robust and durable, providing consistent heat distribution and an even sear. Their excellent performance has made them a favorite among many Michelin-star chefs.

Plancha and Searzall Torch

Some kitchens opt for a plancha (a flat charcoal or gas-fired cooking surface) or a Searzall torch for searing. A plancha allows for precise heat control and can create a delicious smoky flavor, while a Searzall torch provides a concentrated flame for searing on any surface. Both methods are used to add that final, perfect char to the steak, ensuring a mouthwatering result.

Ultimately, the choice of pan and preparation method is a reflection of the chef's skills and the unique characteristics of the ingredients. By utilizing the right tools and techniques, Michelin-star chefs can transform ordinary steaks into exceptional dining experiences.