![]() If you wait a few minutes, the salt will start to draw moisture out of the meat, which will dry out the meat, though it may help a little with sticking. If you salt immediately before you put it in the pan, it will help a little but you'll lose some of the salt into the pan. It's only when you try to move it very soon after you put it in the pan that it really sticks. To agree with and add to what GdD said, meat sticks to the pan initially but if you just leave it place and let it sear, it will mostly detach on its own. Secondarily I am uncertain if I should expect seasoned meat to stick to a pan as part of the searing process, and if I should flip the meat for minimizing any sticking of a forming crust. So how do I determine how much oil to use in each application so that the meat does not stick to the pan at all and sears properly? I am thinking that there should be an optimal depth of the oil in millimeters for specific types of meats? Unseasoned if I used too much oil when cooking the burgers (90/10) they got oily: if I used too little they stuck to the pan. Last night I seasoned one with salt and pepper: that seemed to help with the sticking, but the burger still wanted to become one with the pan. Up to last night I have avoided seasoning my burger to avoid salt. My oil is GV Light Tasting, which is supposed to have a high smoke point. ![]() pot roast I will be using a 4 quart Dutch Oven. For a single burger I am using a Cusinart 7 ΒΌ model II 9022-18 18/10 stainless pan. ![]()
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