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The original was posted on /r/askculinary by /u/Pepperonicini on 2023-09-27 19:21:15.

So, I am new to trying to cook and just moved into a place with a gas stove.

I was trying to sear chicken yesterday in my cast iron pan. I have started using clarified butter because I heard that it has a high smoke point and I thought the problem was I never had the pans hot enough. Despite my best efforts, the butter was still smoking and it took forever to get a chicken breast (tenderized and flattened to about 1/2 inch) to the safe internal temperature. There wasn’t more than a tbsp or so of butter in the pan, so at one point I tilted the pan to one side to move it around and it began to splatter some and actually caught fire for a couple seconds, I assume some splattered out onto the flame. Luckily there wasn’t much in the pan so it didn’t actually start a forreal pan fire, it was just a flash.

The chicken still didn’t even get that great of a sear or anything and yet my pan was hot enough to be smoking and catching fire?

Can anyone provide some tips on how I can cook meat with a good sear?