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A comment on Bringing Sous Vide to the Home Cook. Parent comment

Re:Bringing Sous Vide to the Home Cook by tptacek on Saturday November 22, 2014 @05:09PM (#8646824)
This looks like a PTFE pan on which you are searing ingredients, in one demo bringing the whole pan close to 400f. Isn't that dangerous? Also: counterproductive? There's a reason serious cooks tend to use non-stick pans solely for fish and eggs, right?

Also: what are the ingredients you're thinking of that are difficult to cook in a circulator?

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Re:Bringing Sous Vide to the Home Cook by compumike on Saturday November 22, 2014 @05:17PM (#8646850)
Pasta carbonara? Scrambled eggs? Mushroom risotto? Grilled cheese? Pancakes? Stir fry?

Most non-stick pans will just tell you "don't overheat the pan", but you've got to guess where that line is; Pantelligent actually knows the temperature, and the app can warn you if you're heading into dangerous territory.

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