The new inox pan is a wonder to get perfect crusts. Even on the brined chicken I got it perfect. Once I got the crust done on both side I could put the whole thing in our oven to finish cooking.
The new inox pan is a wonder to get perfect crusts. Even on the brined chicken I got it perfect. Once I got the crust done on both side I could put the whole thing in our oven to finish cooking.
It is often done for cleaner presentation, showing off your hard earned browning and textures, having hetergeneous colors and shapes instead a layer of sauce over everything and/or to prevent turning crispy surfaces into soggy ones.
Sounds like a good idea then