) use cast iron skillets. I use nothing else.
I've been refining the technique on my own for over thirty years. When I break the rules, it gets ugly. When I do it right there is no other cooking method that can compare.
For steaks, and chops/burgers/chicken I start by getting the oil/butter smoking hot, nearly blacken it on the one side, turn down to Med Hi, and finish the other side. Mine usually turn out very red, but warm in the middle. (well, not the chicken, which is cooked a lot lower....follow the rules about turning)
Eggs use the same smoking oil start, but then I turn the pan down to med, and finish them up sunny side.
Potatoes = smoking oil, then down to medium.
Hmmm, a recurring theme, here.....Start smoking hot, then turn down.
And, of course, never turn the product too soon...that's when it gets ugly.
I clean with a plastic scrubber, no soap under hot tap water. Dry off, put on the stove, warm up and rub in a couple drops of olive oil with a paper towel. A more aggressive clean is salt, and oil. Next level is a stainless Chore Boy rough scrubber. If it rusts, I fill it half way with white vinegar, boil it for a couple minutes, leave it sit overnight, then use the Chore Boy to shine it up, wipe it out with oil (on a low stove setting) until the black residue goes away, and start all over. I've learned not to need a curing process, I just start using it with a little extra oil, and no liquids until it gets that nice black finish again.
Of course, you know it does a superior job of biscuits, cornbread, and any oven frying you need done.
My favorite rub is Johnny's Salt, brown sesame oil, black pepper, turmeric, garlic powder. IMO, BBQ sauce is for after it's cooked.
Well them Navies of his are pretty close.
