@chef_steviebd: Cast iron vs Hexclad £23 vs £160 I've got to ask this question loads of times... so I thought I'd do a side-by-side comparison. Delighted with the result!! Send this to someone that is going to cook you a good steak...no excuses now😀 What else would you like me to test?

Stephen Beaddie
Stephen Beaddie
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Region: GB
Monday 02 March 2026 18:06:09 GMT
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chargerclyde
Shane Doyle :
it's myoglobin. not blood. 😊
2026-03-03 11:10:23
8
mckinney88
mckinney :
Stainless steel the best
2026-03-02 21:09:00
8
gawee78___
Gazza :
It's not blood
2026-03-05 22:29:05
0
wonka6107
wonka :
Juice
2026-03-02 19:25:55
0
pompelmouse39
Pompelmouse :
Unless you’re serving it up in a restaurant the haemoglobin is going to add moisture and flavour to your plate. Quite the resting for home it’s just for insta
2026-03-03 22:42:53
1
lufathomas
Lufathomas :
None of them are right you need a grill pan
2026-03-03 11:07:13
0
user914621047294
peter :
2 tricks with cast iron and you don’t look back. 1. Heat the pan through before adding meat. 2. Don’t move the meat until it’s separates itself from the pan as it starts to cook.
2026-03-03 18:15:39
1
jane_here1
slipstream :
salt during cooking gordon says
2026-03-04 01:31:42
0
megdel1
Meg :
No stainless steel every time
2026-03-03 00:34:43
0
hamilio6
Hamilio :
Did you oil the pan first or oil the steak and nothing on the pan ??? Thanks for your posts
2026-03-02 18:55:10
1
maddy4042
maddy :
I would like it cooked a bit more
2026-03-03 14:02:55
0
emeroreilly30
Emer O’Reilly :
Where is the cast iron pan from Stephen ? Thanks in advance 🙏
2026-03-10 22:58:50
0
christian.montisc6
Italian food whore :
It’s Japan 😂😂
2026-03-03 03:01:45
0
user55443173
Gillian Sloan :
Going to stone cold at 6minutres resting time
2026-03-04 16:31:08
0
joannemccourt2
Joanne McCourt806 :
😳😳😳
2026-03-03 06:07:15
0
lizgraham318
Liz Graham318 :
the steaks are still mooing.
2026-03-03 11:29:41
1
jamdaymien
jamdaymien :
theyre still alive
2026-03-03 01:34:53
1
ruaidhri1916
ruaidhri :
Try salting your steak in advance and leaving it in the fridge on a rack to air for ideally over night but a few hours can do , it’s called dry brining I believe but it removes a lot of moisture and stops the steak from looking wet it also gives you a more even sear with no patches .
2026-03-03 23:54:05
0
michelleslockdown
Mich :
Raw
2026-03-02 21:08:35
0
wonka6107
wonka :
Yong lads who think they are chefs
2026-03-03 10:50:18
0
ooglewoogle
ooglewoogle :
We're gonna need better quality meat, man. 😜
2026-03-05 03:51:19
0
bikerippa
AJT⚡️ :
I drink the “blood” which is myoglobin . Tastes elite use an egg with it too
2026-03-03 22:57:35
0
wonka6107
wonka :
And dirty hands in the salt
2026-03-02 19:27:38
0
mariejones843
meg :
raw
2026-03-06 09:49:46
0
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