High heat means high flavor

Ultra-high heat adds a distinct savoury flavour to dishes. This is because of the Maillard reaction, which occurs between amino acids and sugars when they come into contact with heat and make food turn golden-brown.

Let your pans heat up for a good amount of time. It might feel like a long time, but it will help you achieve a deep, flavorful sear. When you see small wafts of smoke coming from the pan, it’s ready to use.