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Gimme Something on High Temp Ovens (like in steakhouses)--Please

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Nikiforos Sep 18, 2007 01:48 PM

Anything: Manufacturers, Use, etc.

  1. Joe Blowe Sep 18, 2007 05:46 PM

    http://www.chowhound.com/topics/436979

    1. PinotPlease Sep 18, 2007 06:04 PM

      Hi: Don't know if you were just interested in general or trying to get this going at home. However, after years of doing my steaks on my outdoor propane grill with a smoker pouch of soaked wood to get the flavor, we recently upgraded and had our grill hard wired to the gas line. I used to be lucky to get up up to a consistent 450 in 45 minutes and blow through the better part of a can of propane. Now, I'm in the 700 degree, fires of hell range after 10-15 minutes, there's also infared burners that take it higher but they also are not meant to be used at the same time as bottom burners and caused a chicken inferno. Since I can only imagine there's a really good fire code type reason our indoor broilers don't go to Peter Lugar levels, outdoor is probably your best bet for high heat at home. Good luck!

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