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This thick and meaty pan-seared steak, infused with color from butter and flavor from aromatics, is perfectly cooked thanks to these seven tips.| Serious Eats
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After examining heat conduction, frying dozens of eggs, searing steaks, and baking loads of cornbread, we found five excellent cast iron skillets.| Serious Eats
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A pan pizza recipe for those who love a thick and crispy crust that's golden on the bottom, but puffy and soft under the layers of sauce and mozzarella.| Serious Eats
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Kenji is the former Culinary Director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.| Serious Eats