Heating Pans If you want to sear meats properly, you need to make sure your pan is sufficiently heated. Don't just turn on the heat and toss the meat in and pray. Depending on the thickness of your pan and the type of meat, you might need to heat a pan for 5 to 10 minutes on medium-high heat to get a really good sear. Add oil after the pan is heated.
My Favorite Pan My favorite pan is a twenty dollar cast iron pan. I remember vividly how my step-father coveted his iron pan and warned us about not using soap to clean it. Seasoned and maintained properly, an iron pan can last forever. It is better than any non stick pan and far more durable. It's thick base holds heat better than any pan in my arsenal and prevents food from burning by dispersing the heat.
Named after the purple flowering trees common in southern California, Jacaranda is a wonderfully fruity IPA. The overwhelming fruit note is grapefruit but not like grapefruit sculpin. It's an IPA first with just notes of grapefruit as well as pine. I personally love this IPA and have visited the brewery several times. Claremont Craft Ales is just beginning to break out and I fully expect it to be a big name in craft brewing. Not sure if you can get this beer in your area but it's all over the place in southern California. Don't hesitate if you see this beer in a store near you!