>>2394185Depends on just how burned in it is.
Could be a minute typically? maybe 5 for really fucked up cases.
I myself sear my meat on both sides, then turn off the heat and put on the lid. To get the inside cooked.
The moisture and juices that flow out into the pan are enough to release any possible bit of meat that seared stuck if the temperature of the meat wasn't warm enough when you put it in.
So by the end you have seared meat that is juicy inside, and a little salty broth to go with it.
I don't even use anything with my meat except salt.
You should always let the meat slowly cooldown in the pan so it's tender when you eat it. if you just pull it out and start eating it will be more tough.
If it's too dry and there is too much liquid in the pan, then the coasting heat was too high, if it's not cooked in the middle enough, then either the layer of meat was to big, the meat wasnt brought up to room temp or coasting temp was too high.
Pic related
>>2394187yes typically you have shit aluminum covered by teflon
