this^
The thicker the pan, the hotter it'll get, it seems

I leave mine on for about 10 mins full belt, oil and season the steak then in for as little time as possible. Watch the colour change up the side, flip it, then a knob of butter in for the last 30 seconds. Out onto a hot plate to rest, sort accompaniments out, then steak + juices onto plate
( sporters I’m sincerely gratitude to you, Mon 12 May 2014, 10:40, 1 reply, 11 years ago)

I've spent 3 years blackening mine, gets better every time I use it.

( Fucking hell Jeff I am not a robot, Mon 12 May 2014, 10:43, Reply)

this^
Quick wipe over after use

I had asparagus in it on Saturday with poached eggs and home made bread. How middle class?
( sporters I’m sincerely gratitude to you, Mon 12 May 2014, 10:44, Reply)