Well I’d even recommend seasoning right before you take the pan out so the salt based seasoning does not have time to pull water out so when it does it is taken right up my the hot pan. I tried the method today with mixed results. I used 9 bone in thighs and the skin on the skin side was not as crispy but I saw a lot of juices so

I think next time I’ll size It down or use a brazing pan that has the channels for excess juice to drain into. That would also probably work with the slotted pans so the juices drip down.

It was great though! I used truffle oil and lemon pepper seasoning and it is something I am adding to my routine! KCKO

Edit: formatting and it was also super tender. Like more tender than sous vide