Viewers of TV cookery programmes, will be familiar with ‘pan roasting’. The technique involves browning meat in a pan and then finishing in the oven. Chefs know pan roasting the best way to treat tender meat like lamb and pork fillets – or delicate meat such as game birds. The method allows critical control of temperature and timing. Further, the residues in the pan will make a quick sauce.
Do chefs burn their hands?
According to Antony Bourdain in Kitchen Confidential they do. But Bourdain admits that professional chef works in a potentially dangerous working environment and accidents are likely to happen. Home cooks rarely have accidents, mainly because the domestic kitchen is designed to be relatively safe. But if a home cook attempts to flirt with the rigors and techniques of a commercial kitchen they might unwittingly cause a hazard. From experience, I know that this to be true – especially with pan roasting. The problem is that home cooks are conditioned into thinking that a frying pan is safe to hold in the hand. If you put a frying pan in the oven the handle is no longer safe – it will be 180C! Worse is yet to come – put a frying pan straight from the oven and safely onto the hob and moments later you might still think the handle is safe to touch.
So please, if you do put frying pans in the oven – take a precaution. For instance, if you use an oven glove – put the handle into the oven glove once it is safely on the hob – it will be awkward to hold but it will remind you – and passers-by – the handle is still HOT!!!