A cooking technique demonstration shows a method for achieving a perfectly non-stick sear on salmon after an initial oil cook. The video highlights a transfer from oil to pan that results in effortless removal, raising questions about the type of cookware used. Viewers speculate whether a specialized carbon-coated pan or a particular method enables this smooth finish. The post invites discussion on replicating the effect with standard stainless steel pans.
https://youtu.be/Ap0zNHgZxfA?is=VY1Nik33\_fcpjfpz Here is a video from FallowChefs. After cooking salmon in oil for 10 minutes, he transfers it into a pan for a quick sear. At 10:47 he cleanly removes the salmon from the pan, no sticking at all. Is he using some kind of pan with a light carbon coating? I wouldn’t be able to recreate this with a stainless steel pan right? submitted by /u/Turbulent-Counter-46 [link] [comments]
