The Perfect Sear: Pan Temperature Control

Searing is a cooking technique used to brown the surface of food, usually meat, in a small amount of fat over high heat. The key to pan searing is the high temperature that creates the Maillard reaction, a chemical reaction that gives browned foods their distinct colour and flavour. The Maillard reaction begins at about 285°F (140°C) and progresses rapidly once temperatures reach 350°F (177°C). For this reason, the ideal temperature range for your pan is 400-450°F (204-232°C).

To achieve this, use a stainless steel or cast iron skillet, as these can be heated to very high temperatures. Add a few teaspoons of vegetable oil, which has a high smoke point, and set the pan over high heat. When the oil starts to shimmer and smoke, add your meat.

The Maillard reaction

The reaction begins when a free sugar molecule and an amino acid react, forming an unstable intermediate structure that undergoes subsequent changes, ultimately producing hundreds of different by-products. These by-products continue to react with each other, forming large molecules called melanoidins, which create the deep brown colour on the crust of seared meats.

Pan material

When it comes to choosing the right pan for searing, there are several materials to choose from, each with its own unique advantages. Here is a detailed guide to help you select the best pan material for perfect searing:

Cast Iron Pans:

Cast iron pans are a popular choice for searing due to their exceptional heat retention properties. They get extremely hot and maintain the high temperatures needed to create a beautifully browned exterior on meats. The key to successful searing with cast iron is to preheat the pan adequately and ensure it has excellent heat retention. Cast iron pans require a bit more maintenance and cleaning effort compared to other materials. They need to be seasoned regularly and are typically hand-washed. Despite the extra care, cast iron pans are a favourite among chefs for achieving that perfect sear.

Carbon Steel Pans:

Carbon steel pans are another excellent option for searing. They heat up quickly, distribute heat evenly, and retain heat effectively. These pans are lighter than cast iron, making them easier to handle, especially when cooking for a large group. Carbon steel offers consistent heating, preventing hot spots and ensuring an even sear. Like cast iron, carbon steel pans require hand washing and regular seasoning, but they are generally easier to maintain than cast iron.

Stainless Steel Cookware:

Stainless steel, especially 5-ply stainless steel, is a top choice for searing. These pans heat up quickly and evenly, eliminating hot spots and ensuring consistent browning and crust formation. Stainless steel pans perform exceptionally well under intense heat and are highly durable, maintaining their shape even with repeated use. They are also easier to maintain than cast iron, as they do not require regular seasoning. Additionally, stainless steel cookware is often dishwasher-safe, making cleanup a breeze.

Other Materials:

While cast iron, carbon steel, and stainless steel are the most popular choices for searing, other materials such as ceramic and non-stick coatings also have their advantages. Ceramic-coated pans, like those from Caraway, offer a non-toxic, slick surface that is easy to clean and perform well during searing. Non-stick pans are ideal for cooking sticky foods like eggs or pancakes but should not be used for high-heat applications. Ultimately, the choice of pan material depends on your personal preferences, cooking style, and specific searing needs.

Oil type

When searing, it is important to use an oil with a high smoke point, i.e., the temperature at which the oil starts to smoke and break down. If the oil doesn't have a high smoke point, it will burn and make the meat taste bitter. For searing, you need your pan to reach 400–450 °F (204–232 °C).

Some oils with high smoke points include:

• Avocado oil (refined)
• Ghee (clarified butter)
• Light Olive oil (refined)
• Peanut oil (refined)
• Canola oil (rapeseed)
• Vegetable oil (refined)
• Safflower oil
• Sunflower oil
• Grapeseed oil
• Safflower oil
• Soy oil

In addition to the smoke point, the flavour profile of the oil is also important. While some may prefer a neutral flavour profile to let the flavour of the steak shine, others may prefer oils with complementary flavour profiles to add depth and layering of flavours. For example, avocado oil has a mild flavour, while ghee will impart a rich, nutty flavour.

Meat preparation

• Choose a suitable cut of meat. While beef is the most common choice, you can also sear other types of meat such as pork, chicken, or even vegetables like eggplant or portobello mushrooms. Boneless cuts are best, as the meat needs to be in full contact with the hot pan for even cooking. Look for cuts with good marbling, which will add flavour and help keep the meat moist.
• Bring the meat to room temperature before cooking. This helps the meat cook more evenly and reduces the risk of overcooking the exterior.
• Pat the meat dry with paper towels. Removing excess moisture is crucial to achieving a good sear. Water on the surface of the meat will cool the pan and impede the browning process.
• Season the meat. Salt is essential for enhancing the flavour of the meat. You can also use other seasonings like pepper, herbs, and spices, but be mindful that these can scorch during the high-heat searing process. It is best to add herbs and spices towards the end of cooking or after the meat is done.
• Coat the meat with a thin layer of oil. This helps to conduct heat and promotes even browning. It also helps to prevent the meat from sticking to the pan.
• Use a steak weight or bacon press. This helps to ensure even contact between the meat and the pan, especially if your cut of meat is uneven.
• Choose the right skillet. A cast-iron pan is the best option for searing, as it retains heat well and can withstand high temperatures without warping or melting. Avoid non-stick pans, as the coating can flake and damage at high temperatures.

Cooking methods

Searing is a cooking technique used to brown the surface of food, usually meat, in a small amount of fat over high heat. The key to a good sear is a high temperature that creates the Maillard reaction—a chemical reaction that gives browned foods their distinct colour and flavour. The Maillard reaction begins at around 285°F (140°C) and progresses rapidly once temperatures reach 350°F (177°C).

To achieve a good sear, it's important to use a pan that retains heat well, such as a cast iron or carbon steel pan. These pans can be heated to very high temperatures and help to sear food evenly. Before adding the food, it's important to heat the pan to at least 400°F (204°C).

When searing, it's best to use a cooking oil with a high smoke point, such as avocado, grapeseed, ghee, refined high-heat coconut, peanut, or vegetable oil. Heat the pan first, and then add the oil. If the oil starts to burn, the pan is too hot.

The food to be seared should also be patted dry with a paper towel to remove any excess water, which can inhibit the Maillard reaction. For meat, it's also important to let it come to room temperature before searing.

Once the pan is hot enough, add the food and avoid moving it around too much, as this will prevent a crust from forming. For meat, it's best to let it cook uninterrupted for a few minutes until it releases from the pan naturally. Then, flip it to the other side and continue searing.

After searing, you can finish cooking the food using another method such as braising or roasting.

Frequently asked questions