Removing Stubborn Sear: Tips To Clean Your Pan's Bottom

Searing is a critical step in cooking, especially when it comes to building flavour. While it may seem unnecessary and time-consuming, it is what gives meat that complex, savoury, nutty flavour. To get the perfect sear, you need to ensure your pan is hot, use a thin coating of oil, and avoid crowding the pan. But what happens when you're left with a stubborn sear mark on the bottom of your pan? There are several methods to tackle this, including the boiling water method, using baking soda and vinegar, or simply using steel wool and some dish soap.

Use a cast-iron pan

Cast iron pans are a great option for cooking meat, seafood, and veggies. They are also perfect for achieving a good sear. Here is a step-by-step guide on how to use a cast-iron pan to get a perfect sear:

Step 1: Prepare the Pan

Start by ensuring your cast-iron pan is clean and dry. If it needs cleaning, use hot, soapy water and a stainless steel scrubber, then dry it with a clean towel. You can also place the pan in a preheated oven at a low temperature (around 150-200°F) for 15-20 minutes to ensure it is completely dry.

Step 2: Preheat the Pan

Place the cast-iron pan on the stovetop and heat it over medium-high to high heat. Cast iron pans are slow to heat up and slow to cool down, so make sure you give it enough time to get nice and hot.

Step 3: Prepare the Food

While the pan is heating up, prepare your food. For meat, pat it dry with paper towels to remove any excess moisture, as this can inhibit the searing process. You can also season the food at this stage, adding salt and pepper, or other herbs and spices as desired.

Step 4: Add Oil to the Pan

Once the pan is hot, add a thin layer of oil. Vegetable oil, canola oil, corn oil, or shortening are good options, as they have high smoke points. Avoid using butter or olive oil, as they have lower smoke points and can leave a sticky residue. Swirl the oil around to coat the bottom of the pan evenly.

Step 5: Add Food to the Pan

When the oil is hot and shimmering, carefully add the food to the pan. Make sure not to overcrowd the pan, as this can cause steaming instead of searing. Leave a few inches of space between each piece of food if cooking multiple items.

Step 6: Let the Food Sear

Resist the temptation to move or flip the food too soon. Allow it to sear for a few minutes without interruption. The food will naturally release from the pan when it is ready to be flipped. You will know it is ready when it has a deeply browned crust.

Step 7: Flip and Continue Sear

Once the first side is seared, flip the food and sear the other side. For thicker cuts of meat, you may need to sear multiple sides. Continue this process until the food is evenly browned on all desired sides.

Step 8: Deglaze the Pan (Optional)

If you want to make a pan sauce or add extra flavor, you can deglaze the pan after removing the food. Add a liquid such as wine, broth, or water to the pan and scrape up any browned bits from the bottom. You can then use this liquid as a base for a sauce or add it to a stew or braise.

Step 9: Rest and Serve

If you are cooking meat, it is a good idea to let it rest for a few minutes after searing to allow the juices to redistribute. Then, your food is ready to be served and enjoyed!

Dry the meat before searing

Before searing, it is important to pat the meat dry with paper towels or a clean cloth kitchen towel. This is because moisture is the enemy of a perfect glistening brown crust. Drying the meat improves the contact between the pan and the meat and creates less steam during cooking. It also helps to keep the meat from steaming instead of searing.

When patting the meat dry, it is important not to press the meat, as this will squeeze moisture out. Instead, lightly touch or brush the surface so that excess moisture wicks away.

If you are using paper towels, use a thick wad to prevent tearing. If you are using a cloth, it should be washed properly to prevent foodborne illness.

In addition to drying the meat, it is also important to choose the right pan. A stainless steel or cast-iron skillet is best, as they can be heated to very high temperatures and help sear the meat evenly and rapidly. Enamel-lined pans and Dutch ovens can be used, but it is recommended to use slightly lower heat as the enamel can crack. Non-stick pans should not be used for searing.

Use a high smoke point oil

Using an oil with a high smoke point is essential when searing your food. A smoke point refers to the temperature at which an oil starts to smoke. Heating oils past their smoking point can negatively affect the flavour of your food and has also been linked to the formation of carcinogens.

Different oils have different smoke points, so it's important to choose one that suits your cooking method. For example, oils with a smoke point of 400 degrees F and higher are best for frying, whereas oils with a smoke point of 225 degrees F or less should not be heated and are more suitable for salad dressings.

Some oils with high smoke points include avocado oil, refined safflower oil, extra light olive oil, ghee, peanut oil, corn oil, and canola oil. These oils are ideal for frying, sautéing, and searing, as they can withstand high temperatures without smoking and developing rancid flavours.

When searing, it's best to put the oil directly on the meat rather than in the pan. This helps to fill in the nooks and crannies of the meat and prevents the oil from burning on the outside. It's also important to use just a thin coating of oil, as this will give you a nice, even caramelization and prevent some spots from burning while others are still pale.

In addition to using a high smoke point oil, be sure to use a cast iron or stainless steel pan for searing, as these can be heated to very high temperatures. Avoid using non-stick pans, as they should not be raised to very hot temperatures.

Don't crowd the pan

When cooking, it is important not to crowd the pan. This is because when you add food to a pan, the temperature in the pan lowers. If you overcrowd your pan, the temperature will fall even further. A crowded pan will cool down faster, and as it cools down, your food will stick, won't brown, and will release all its moisture into the pan. This means that instead of a crisp sear, you'll end up with food that's soft, doesn't brown properly, and is dry.

To avoid this, it is recommended to use a larger pan or to cook food in batches, adding a little at a time so that it cooks properly. For smaller foods, only add enough to cover the bottom of the pan in one even layer. For larger foods, such as chicken pieces or steak, leave an inch or two between them, and make sure they never touch. If you are cooking multiple steaks, for example, use two pans or cook the steaks in batches.

If you are cooking smaller pieces of meat for a stew, leave a few inches of space between the pieces of meat. This ensures even cooking and prevents the meat from steaming instead of searing.

If you are cooking ground beef or sausage, form it into large patties and cook on each side until caramelized before breaking it apart.

In summary, don't crowd the pan to ensure your food cooks properly, has a nice sear, and doesn't become dry and soft.

Don't use plastic utensils

To get a sear on your meat, you need to build flavour through caramelization. This is achieved by heating a stainless steel or cast-iron skillet to a high temperature with a thin coating of vegetable oil.

When it comes to utensils, you should avoid plastic at all costs. Here's why:

They Don't Last Long

Black nylon plastic utensils chip and shred with everyday use, allowing toxins to enter your food. They are heat-resistant, not heatproof, and will melt with extended contact with a hot pan.

"BPA-Free" is Misleading

Bisphenol-A (BPA) has been replaced by bisphenol-S (BPS), which independent scientists warn is just as bad, if not worse, than BPA. BPS, like BPA, disrupts cell function, leading to obesity, hormone disruption, and even cancer.

There Is No Safe Plastic

Any plastic is a hazard for endocrine disruptors, especially when heated. Plastics like polypropylene, which is used in plastic utensils, leach chemicals that act like estrogen in the body.

Phthalates Should Be Banned

Several organizations, including the Breast Cancer Fund and The Center for Food Safety, are pressuring the FDA to rule against phthalate use in any products that come into contact with food. Phthalates are linked to asthma, developmental disabilities, obesity, cancer, and more.

They Contain Traces of Flame Retardants & Heavy Metals

Black plastic utensils are made with recycled computer parts that have been treated with flame retardants. When heated, these release dangerous chemicals, including brominated flame retardants, chlorine, PVC, cadmium, chromium, mercury, lead, and antimony.

They Pollute the Environment

8 million tons of plastic end up in the oceans each year, and this number is growing. Plastic utensils are rarely recycled, contributing to the plastic pollution problem.

Opt for Safer Alternatives

Utensils made of silicone, stainless steel, or wood are safer alternatives. They may be more expensive, but they will last longer, and you may save on future health costs.

Frequently asked questions