Mastering The Meat Sear With Ceramic Pans

Searing meat is all about building flavour. When meat hits a scorching hot pan, the surface instantly begins to caramelize, resulting in a deep, savoury flavour. While you can sear meat in a ceramic pan, it is not recommended because high temperatures are required to get a deep-brown sear on the surface of the meat.

Use a high-heat oil

Using a high-heat oil is crucial when searing meat in a ceramic pan. The right oil will help you achieve the desired sear and prevent your meat from sticking to the pan. Here are some tips for using a high-heat oil effectively:

• Choose the right oil: Select an oil with a high smoke point, such as canola, safflower, peanut, sunflower, or soy oil. These oils can withstand high temperatures without smoking or burning.
• Heat the pan first: Before adding oil, heat your ceramic pan over medium-to-high heat. A hot pan is essential for achieving a proper sear.
• Add a thin coating of oil: Once the pan is warm, add a small amount of oil, just enough to coat the bottom of the pan. About 1 tablespoon is usually a good starting point, but you may need to adjust depending on the size of your pan and the amount of meat you are cooking.
• Heat the oil: As the oil heats up, it will start to shimmer and develop a pebbly texture. This indicates that it's getting close to the smoke point.
• Don't let the oil smoke for too long: When the oil starts to smoke, it means it's reaching its smoke point and starting to break down. If you let it smoke for too long, it can affect the flavour of your meat.
• Add the meat: When the oil is hot enough, add your meat to the pan. It should sizzle and sear immediately.
• Let the meat sear: Don't move the meat around too much once it's in the pan. Let it sear for a few minutes to develop a nice crust. Then, you can flip it to the other side and sear the second side.
• Adjust the heat: Keep an eye on the temperature and adjust the heat as needed. You may need to turn it down slightly after adding the meat to maintain the ideal temperature for searing.
• Don't overcrowd the pan: If you're cooking multiple pieces of meat, leave some space between them in the pan. Overcrowding the pan can cause the meat to steam instead of sear properly.
• Deglaze the pan: After searing your meat, you can deglaze the pan by adding a cup of wine, broth, or water. This will create a delicious sauce that you can use in your dish.

Don't overcrowd the pan

When searing meat in a ceramic pan, it's important not to overcrowd the pan. Here's why:

When you overcrowd a pan, you're fitting in too many ingredients, causing them to overlap or be placed very close together. This common mistake can lead to unsatisfactory results and a longer cooking time. The issue is that when the pan is overcrowded, hot air cannot circulate properly, and the food ends up stewing instead of searing.

When searing meat, the goal is to create a nice brown crust on the surface that adds flavour through the Maillard Reaction. This reaction occurs when amino acids react with sugars at high temperatures, resulting in browning and flavour development. However, if the pan is overcrowded, the meat will release too much moisture, lowering the temperature and preventing the Maillard Reaction from occurring.

To avoid overcrowding, follow these tips:

• Arrange the meat with at least 1 inch (2.5 cm) of space between each piece.
• Don't cover more than half of the pan's surface area.
• If necessary, cook the meat in batches to avoid overcrowding.
• If using meat that was previously frozen, allow for extra space as it will release more moisture.
• Keep the heat high to ensure that any released moisture evaporates quickly.
• If juices start to burn at the bottom of the pan, remove the pan from the heat and use a piece of meat to wipe the fond, adding extra flavour to your dish.

Remember, searing meat is all about building flavour, so take the time to do it right and avoid overcrowding the pan for the best results.

Don't be afraid of browning

Browning meat is essential for building flavour. The Maillard reaction, which happens when meat proteins join with sugar to form new molecules, is responsible for roasted aromas and flavours. This reaction requires a lot of heat, beyond the boiling point of water.

To achieve a proper sear, your pan must be hot enough, and there should be enough space between the pieces of meat to allow contact with the pan's surface. If the pan is not hot enough, or if it is overcrowded, the juices released by the meat will build up and start to boil, resulting in meat that is grey and tastes boiled.

• Dry the raw meat with paper towels and let it come to room temperature before cooking. This prevents steaming in the pan and ensures more even cooking.
• Use a stainless steel or cast-iron skillet. Avoid non-stick skillets.
• Add a thin coating of vegetable oil to the pan. This helps to create uniform surface contact between the meat and the pan, resulting in even caramelization.
• Don't overcrowd the pan. Leave a few inches of space between pieces of meat to ensure even cooking and prevent steaming.
• Resist the temptation to stir or move the meat too soon. Meat needs uninterrupted contact with the pan to sear properly. It will stick at first, but will release naturally when ready to be flipped.
• Once all sides of the meat are seared, you can transfer it to the oven, continue with your desired cooking method, or deglaze the pan to make a sauce.

Remember, browning meat is all about building flavour, so don't be afraid to embrace the Maillard reaction!

Let the pan get hot enough before adding the meat

Achieving a good sear on your meat requires high temperatures. You want the surface of the meat to brown and caramelize, creating a delicious flavour and a crispy crust. To do this, you need to ensure your ceramic pan is hot enough before adding the meat.

First, pat your meat dry with a paper towel. This will improve the contact between the pan and the meat, and it will also create less steam during cooking. Next, season the meat with salt and pepper. It is best to do this just before cooking, as salt draws moisture out of the meat.

Now, heat your ceramic pan on the stovetop. You can also heat it in the oven at 400 °F and then place it on the stovetop. You want the pan to be hot enough that when you add oil, it shimmers and just starts to smoke. This is the optimal temperature for searing.

Once your pan is hot enough, add a thin coating of oil and swirl it around to cover the bottom of the pan. Then, add your meat. It should sizzle on contact and become "glued" to the bottom of the pan. If you are cooking smaller pieces of meat, leave a few inches of space between them to prevent them from steaming instead of searing.

Let the meat sear without moving it for a minute or two. It will stick to the bottom of the pan at first, but it will release naturally when it is properly seared. After a few minutes, shake the pan gently. If the meat releases from the pan, it is ready to be flipped to the other side.

Don't forget to season the meat

Searing meat in a ceramic pan is all about getting that perfect, deep-brown crust. But don't forget to season your meat! Seasoning is key to enhancing the flavour of your dish and creating a restaurant-worthy meal. Here are some tips to ensure your meat is seasoned to perfection:

Timing is everything when it comes to seasoning. It is recommended to season your meat right before cooking or let it rest overnight. This is because salt draws out moisture from the meat, and by throwing it into a hot pan immediately, you get a dry surface that is perfect for searing. On the other hand, if you wait long enough, the moisture will return, and the salt will go with it.

When it comes to the type of salt, kosher salt is the way to go. Its larger crystals give you more control when seasoning and are more easily absorbed into the meat's outer layer, resulting in a better crust. Don't be afraid to be generous with the salt and pepper, coating every inch of the meat's surface. You can also add larger sea salt crystals for an extra crunchy crust.

In addition to salt, black pepper is a must-have seasoning. Freshly ground pepper will give the best flavour. While salt plays a chemical role in creating a crust, pepper is all about taste.

Before seasoning, make sure your meat is at room temperature. This ensures a better crust and more even cooking. As the meat warms up, it will start to sweat. Use paper towels to dab all surfaces until they are completely dry. This will help the seasoning stick and create that dry exterior needed for a good sear.

Now you're ready to season! Don't hold back—coat every inch of the meat, including the sides. A thin outer coating of seasoning has to provide flavour for every bite.

If you want to take your seasoning game up a notch, you can also try tenderizing your meat. This process weakens collagen or connective tissues, making the meat more tender. You can use a mallet or hammer to pound out the collagen, or marinate the meat. Just be careful not to overdo it with acidic marinades, as they can turn the meat mushy.

Remember, seasoning is an art, and it takes practice to get it just right. So, keep experimenting, and soon you'll be impressing your family and friends with your delicious, perfectly seasoned meat dishes.

Frequently asked questions