The choice between using steel pans or cast iron pans for cooking steak can vary depending on the restaurant and the individual chef's preferences. Both types of pans have their advantages and can produce excellent results when cooking steak.
- Steel Pans:
- Steel pans, often made of stainless steel or carbon steel, are lightweight and heat up quickly, making them ideal for busy restaurant kitchens.
- They are relatively easy to clean and maintain.
- Steel pans can create a good sear on the steak, giving it a nice crust on the outside while keeping the inside tender.
- Cast Iron Pans:
- Cast iron pans are known for their excellent heat retention properties, which means they stay hot for a longer time compared to steel pans.
- They distribute heat more evenly, resulting in a more uniform cooking of the steak.
- Cast iron pans can add a unique flavor to the steak over time as they become seasoned with use.
Many chefs prefer using cast iron pans for cooking steak because of their ability to create a deep sear and develop a flavorful crust on the meat. However, steel pans are also commonly used in professional kitchens due to their convenience and ease of use.
Ultimately, the choice of pan depends on the specific cooking technique the chef wants to employ, the type of steak being prepared, and the kitchen's equipment and setup. Some restaurants might use a combination of both types of pans to cater to different preferences and cooking methods.