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I suppose the temperature continued to rise after I'd begun cooking, without me noticing, so when I turned up the heat a little, it pushed it much too far.
In the future I might not bother coating the meat and just add a roux later. Many people seem to say flour-coating is just a 'convenient' way to achieve the same thing.
Thick_Hollins
Pan too cool to start? Cast iron can take time to get to temperature.