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" There are few things in life I love more than a perfectly seared steak that&amp;#039;s still rare in the middle. Until now, my weapon of choice for achieving the perfect sear has been a well-seasoned cast-iron skillet, but a new discovery might just change that... Enter the Lodge Seasoned Steel skillet. Sold in 8&amp;quot;, 10&amp;quot; and 12&amp;quot; sizes ($40-$50) by Lodge Manufacturing (famous for making cast-iron cookware for over 100 years) these skillets are lighter than their cast-iron counterparts but just as tough. The secret to a great browning is extremely high heat, which almost no cookware can tolerate. Nonstick cookware should never be heated above 500\u02DAF, and for that reason we never suggest preheating an empty nonstick pan. While traditional stainless steel cookware can be pre-heated, my experience has been that heavy searing in stainless leaves me with equally heavy scrubbing to do later on. Seasoned steel is slow to heat because unlike most stainless steel cookware, it doesn&amp;#039;t have an aluminum core or disc to help it heat quickly. But it can both take and hold serious heat, which is ideal when you lay a steak or burger down in the pan. The Lodge skillets are made in the USA and are oven, broiler, and even campfire safe. Want to see how we test everything from skillets to slow cookers? Sign up to take a free public tour of the Good Housekeeping Research Institute. Ready to start searing? Check out the Daily Green&amp;#039;s article on the pro&amp;#039;s of grass-fed beef. "^^<http://www.w3.org/2001/XMLSchema#string>
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