Serious question, why do so many cooks at my new spot in Austin keep adding salt to the pan before searing a steak?

I saw three different guys do it yesterday, and it just draws out moisture and ruins the crust, so what's the best way you've found to explain this to a line crew?

3 comments

3 Comments

simonw412mo ago

Maybe they're using it as a cheap non-stick hack.

the_jennifer2mo ago

Sounds like a great way to ruin your pan.

camerona792mo ago

What exactly are they doing to the pan that would ruin it? I've seen some pretty wild "hacks" that involve salt or baking soda scrubs on stainless steel.