Cody Casey
Searing in a non-stick pan is possible, but it requires some adjustments to the traditional method. While non-stick pans are typically used for delicate foods that are prone to sticking, such as fish and eggs, they can also be used to achieve a golden-brown crust on meat. To do this, it is recommended to start with a cold pan, crank up the heat, and then lower it to medium, cooking the meat for a couple of minutes on each side. This gradual heating helps build a crust while preventing the formation of a grey band of overcooked meat. Additionally, it is important to use a high-quality non-stick pan that can withstand high temperatures and has good heat retention.
| Characteristics | Values |
|---|---|
| Pan type | Non-stick |
| Pan material | Granite, carbon steel, cast iron, stainless steel, aluminium, or Teflon |
| Pan temperature | Cold at the start |
| Meat temperature | Room temperature |
| Meat type | Well-marbled, thicker cuts of meat |
| Oil | Vegetable oil, butter, or cooking oil |
| Spices | Salt, pepper, herbs, and garlic |
| Meat movement | Flip every 2 minutes or every minute |
| Heat level | Start with high heat, then turn down to medium |
| Meat doneness | Rare, medium-rare, medium, medium-well, or well-done |
What You'll Learn
Start with a cold pan
Starting with a cold pan is a legitimate technique for cooking steak, according to America's Test Kitchen. This method involves placing a steak in a cold non-stick pan, turning the temperature to high, and cooking each side for two minutes. Then, reduce the heat to medium and flip the steak every two minutes until it reaches your desired level of doneness. This technique will give you a perfectly crusted exterior and an even temperature inside, without the grey band that can occur when starting with a hot pan.
There are several benefits to using the cold-sear technique. Firstly, it allows you to avoid the high temperatures that can cause non-stick pans to release fumes and toxins. Secondly, it reduces the amount of grease splatter and smoke that can be produced when searing at high temperatures. Finally, it can result in a cleaner crust with less char, which some people prefer.
However, there are also some drawbacks to this method. It requires constant attention and flipping of the steak, which can be inconvenient. Additionally, it may not be suitable for all types of meat or recipes, as it is important to consider the temperature and cooking time required for the specific food you are preparing.
It is worth noting that some people disagree with the cold-sear technique and believe that starting with a hot pan is necessary for a good crust. Ultimately, the decision to start with a cold or hot pan may depend on personal preference, the type of food being cooked, and the specific recipe being followed.
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Crank up the heat
To get a good sear on your meat, you need to get your pan hot. But non-stick pans are not designed for high heat, and the coating may not withstand it. If you're going to do it, make sure your pan is designed to withstand high temperatures.
If you're cooking steak, you'll want to start with a cold pan. The temperature of the meat will stop the non-stick pan from overheating, while the heat builds gradually. So, put your steak in the pan and then turn the heat up high.
How high is high? Well, you want to see a few wisps of smoke coming from the skillet. You don't want a full-blown smoke, though.
If you're using a non-stick pan, you don't need to add any oil to the pan. The fat will come out of the meat as it cooks. But, if you're using a stainless steel skillet, you'll want to add enough oil to cover the surface of the pan.
For a medium-rare steak, you'll want to get the interior to 120-125F. Start with high heat and then, after a few minutes, turn it down to medium. Keep flipping your steak every couple of minutes. This will help you build up a crust without producing a grey band of overcooked meat.
Non-stick pans work well with almost any quick-cooking protein, especially delicate ones like fish and scallops. But you shouldn't use a non-stick pan for large cuts that require long periods of heat. This could shorten your pan's lifespan.
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Lower the heat
Lowering the heat is an important step when searing in a non-stick pan. While cast iron pans are often heated to very high temperatures, non-stick pans are different.
Non-stick pans should not be heated to high temperatures for long periods. This is because the extreme temperatures will shorten the lifespan of the pan and can even release toxic chemicals into the air. Therefore, after cooking on both sides on high heat, it is important to lower the heat to medium and continue cooking. This will allow you to build up a crust gradually without overcooking the meat.
It is also important to note that overcrowding the pan can lower the overall temperature and lead to uneven cooking. So, be sure to leave plenty of room in the pan when cooking multiple pieces of meat.
Additionally, if your non-stick pan starts to smoke, you need to lower the heat. If the pan gets too hot, open a window or turn on a fan to avoid any potential harm from the fumes.
In summary, when searing in a non-stick pan, it is crucial to lower the heat to medium after the initial sear on high heat. This will help you achieve a delicious crust while preventing overheating and potential damage to your pan.
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Don't overcrowd the pan
When searing, it's important not to overcrowd the pan. This is because overcrowding the pan can lead to unsatisfactory results, as it takes longer to cook and the final dish can look dull.
When there is too much food in the pan, the ingredients are often overlapping or placed very close together. This means that when the food begins to release moisture, a large amount of liquid is created, which cannot escape as steam. This results in the food stewing rather than browning, and the Maillard reaction cannot occur. The Maillard reaction is an important flavour-producing reaction that gives food its colour and aroma when it comes into contact with the heated pan, aided by oil or fat.
To avoid overcrowding the pan, it is recommended to leave a gap of at least one inch between each piece of food. For larger quantities, it is best to cook in batches, keeping the first batch warm while cooking the rest. If using a marinade, leave a bigger gap to allow for the extra moisture.
By avoiding overcrowding the pan, you will achieve a nice even browning and the flavour that comes with it.
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Thoroughly dry your meat
When searing meat in a non-stick pan, it is important to thoroughly dry your meat. This is because any moisture on the surface of the meat will turn to steam when it hits the hot pan, preventing the Maillard reaction from taking place. The Maillard reaction is the process responsible for the tasty brown crust that appears on a well-seared piece of meat. It begins when the surface of the meat hits temperatures ranging from 280° to 330° Fahrenheit.
To dry your meat, you can use paper towels or a rack. If using paper towels, simply pat the meat dry before placing it in the pan. If using a rack, place the meat on the rack above a plate or a pan in the fridge and let it sit until you are ready to cook it. This will help to dry out the surface of the meat and allow any salt or pepper to penetrate. You can also dry brine your meat by salting it ahead of time, letting it sit for at least 30 minutes, and then patting it dry just before adding it to the pan. This will help to draw out moisture and season the meat more thoroughly.
It is important to note that even a few extra drops of liquid on the surface of the meat can sabotage the searing process, so be sure to take the time to thoroughly dry your meat before placing it in the pan.
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Frequently asked questions
To sear meat in a non-stick pan, start with a cold pan and place your protein in it. Turn the heat up to high and cook for a couple of minutes on each side. Then, lower the heat to medium and continue to cook, flipping the meat every couple of minutes.
Thicker cuts of meat, like pork chops or ribeyes, are best for searing in a non-stick pan. Thinner cuts like skirt steak can quickly become overcooked.
To get a good sear, ensure your meat is thoroughly dry before placing it in the pan. You can do this by salting it ahead of time and letting it sit for at least 30 minutes, then patting it dry.
The ideal temperature range for searing meat is between 300°F and 500°F.
Yes, a non-stick pan can be used to sear fish. However, it is important not to heat the pan to a high temperature without having any oil or food in it.
