Tri-Ply Clad: 'screaming hot pan' & 400 degree oven
I just watched an episode of "Secrets of a Restaurant Chef" with Anne Burrell in which she prepared Pollo al Mattone and I have two questions with regard to the cookware which I just ordered this morning, Better Homes & Gardens tri-ply clad stainless.
She cooked the chicken initially in a "screaming hot pan." My understanding of this cookware is that lower temperatures are used. Will I still get my pan screaming hot at a lower temp?
The chicken was finished in the same pan in a 400 degree oven. On the website I don't see any oven temps mentioned for the BH&G set but for the Tramontina cookware (also from Walmart) the site says oven safe to 350. Her recipe has the pan in the oven for 15 minutes. If I'm making this recipe and my oven's 350, how much longer to cook? Any specific formula for this?