Searing Stainless Steel Secrets

Searing meat in a stainless steel pan is a great way to add flavour to your dish. It's all about getting that perfect brown, crispy exterior on meat (or even vegetables) and developing flavour and texture. The Maillard reaction—a chemical reaction that gives browned food its distinctive flavour—occurs when meat is cooked at a high temperature over dry heat.

To get the perfect sear, you need to make sure your pan is hot. Use a stainless steel or cast-iron skillet and avoid non-stick skillets. Add a few teaspoons of vegetable oil and set the pan over high heat. Pat the meat dry while the pan heats to prevent it from steaming instead of searing. When the oil starts to shimmer and smoke, you’re ready to add the meat.

Preheat the pan

Preheating your pan is essential when cooking with stainless steel. Here are some detailed instructions to ensure you get the best results:

Firstly, place your empty pan on a burner and heat it over medium heat for 2-3 minutes. You can choose to add oil to the pan while it is warming up, or wait until the pan is hot. Adding oil to a cold pan can give the illusion of a hot pan, as all the heat goes into the oil. However, it is recommended to heat the pan first, and then add the oil.

To test if your pan is ready, you can do the "tss" test. Drop a small piece of food or a single drop of water into the pan. If you hear the "tss" sound, your pan is ready. You can also look out for the oil beginning to shimmer and move around the pan like water. This indicates that your pan is hot enough.

It is important to note that water combats heat, so if you are cooking vegetables, ensure they are dry. Similarly, pat down meat with a paper towel to remove any surface moisture. Adding cold food to a hot pan will also work against the heat, so ensure your meat and vegetables are at room temperature before cooking.

There are a few other tests you can do to ensure your pan is hot enough. One is the water droplet test, where you sprinkle a few drops of water onto the pan. If the water beads up and dances around the pan, it is hot enough. Another test is to sprinkle the dry pan with water; if it sizzles and disappears, the pan is hot enough.

It is worth noting that stainless steel pans will never be truly non-stick. Food will always stick to a certain extent, and this is normal. However, preheating your pan correctly will help to mitigate this.

Use a thin coating of oil

How to Sear in a Stainless Steel Pan: Use a Thin Coating of Oil

Choosing the Right Oil

Select an oil with a high smoke point, such as grapeseed, canola, avocado, sunflower seed, or extra-light olive oil. Oils with a high smoke point can withstand higher temperatures without burning and are ideal for searing.

Preparing the Pan

Before adding the oil, ensure your stainless steel pan is thoroughly cleaned and dried. Use a paper towel to wipe down the inside of the pan, removing any dust or residue.

Adding the Oil

Pour a small amount of oil into the pan—around 2 tablespoons should be sufficient. You want just enough to thinly coat the bottom of the pan. Swirl the pan to spread the oil evenly, ensuring the entire inner surface is coated.

Heating the Oil

Place the pan on the stove and turn the heat to medium. Heat the oil for about 3 minutes; you don't want to crank up the heat too high, as this may cause the pan to heat unevenly and burn the oil. The oil is ready when it starts to shimmer and smoke slightly. At this point, remove the pan from the heat.

Cooling and Wiping the Pan

Let the oil cool down. It should be at least lukewarm, if not room temperature. This will ensure it's safe to handle. Ideally, leave the pan to sit overnight. Once cooled, use a paper towel to wipe out any excess oil, giving the pan a nice shine.

Cooking with the Pan

When you're ready to cook, place the pan on the stove and heat it to medium. Add your meat or vegetables, ensuring they are patted dry and at room temperature. Don't overcrowd the pan, as this can cause steaming instead of searing. Let the food cook without moving it for the first minute or two. It should develop a nice crust and release easily from the pan when it's ready to be flipped.

Maintenance

To maintain your stainless steel pan, avoid washing it with soap and water after each use, as this will remove the oil coating. Instead, wipe it out with a paper towel. If it becomes very soiled, clean it with warm water and a soft sponge or cloth. Always ensure the pan is completely dry before storing it, and place a layer of paper towels inside the pan before stacking other cookware to prevent scratches.

Don't overcrowd the pan

When searing meat in a stainless steel pan, it is important not to overcrowd the pan. This is because when the meat comes into contact with the hot pan, it starts to release moisture. If there is not enough room in the pan, this moisture will create steam and even standing water. This will prevent the meat from browning and getting a nice sear. Instead, the meat will boil in its juices or steam.

The Maillard reaction, a chemical reaction that gives browned food its distinctive flavour, cannot occur if the pan is overcrowded. This is because the overcrowding lowers the temperature in the pan, preventing the liquid from turning to steam and escaping. This liquid quickly builds up, collecting in the pan, and the food begins to stew. The Maillard reaction can only occur once all the water has evaporated, by which time the meat will be tough and the vegetables mushy.

To avoid overcrowding the pan, it is best to cook in batches. For example, if you are cooking four chicken thighs and six legs, cook two to three pieces at a time. Leave a few inches of space between the pieces of meat to ensure even cooking and prevent the meat from steaming instead of searing.

Let the meat sear without moving it

How to Sear Meat in a Stainless Steel Pan

Once you've added the meat to the pan, it's important to resist the temptation to move it around. This is a common mistake that people make when searing meat. The meat needs a few minutes of uninterrupted contact with the pan to develop a good sear. If you move it too much, you'll prolong the browning time or make it impossible for the meat to brown at all, as it won't get enough direct heat contact.

The meat will stick to the bottom of the pan at first. This is normal, and it will release naturally when it's properly seared. After a few minutes, shake the pan gently. If the meat releases easily from the pan, it's ready to be flipped to the other side. If not, let it cook for a little longer before trying again.

It's important to use the right type of pan when searing meat. A stainless steel or cast-iron skillet is the best choice, as they can be heated to very high temperatures and help to sear the meat evenly and rapidly. Non-stick pans are not suitable for searing, as they are not designed for high-heat cooking and can be damaged by the heat.

Before adding the meat to the pan, make sure it is fully thawed and dried. Pat it dry with paper towels to remove any excess moisture, which can interfere with the searing process and prevent the meat from browning properly. Season the meat with salt and pepper, or your desired seasoning blend, just before cooking. The seasoning will stick to the surface of the meat and help create a delicious crust.

To get a good sear, it's crucial that your pan is hot enough. Heat your stainless steel skillet over medium-high heat for 3-5 minutes before adding the meat. You'll know it's ready when the oil in the pan starts to shimmer and moves around like water. Add the meat and let it cook undisturbed for a few minutes to develop a perfect crust.

Deglaze the pan

Deglazing is a cooking technique that involves adding liquid to a pan to remove bits of food, called fond, stuck to the bottom. This technique is incredibly versatile. You can use just about any liquid to deglaze a pan, as long as the flavour is compatible with the finished dish.

Step 1:

First, you'll need something to deglaze. This could be the fond left from cooking a piece of meat, chicken, or even tomato paste.

Step 2:

Slowly add your chosen deglazing liquid while the pan is still hot. Be cautious, as the liquid can generate a lot of hot steam.

Step 3:

Using a wooden spoon, scrape the bits of fond stuck to the pan to loosen them.

Step 4:

Bring the liquid in the pan to a boil, then reduce it to a simmer to concentrate the flavour. If you're cooking with alcohol, make sure it fully evaporates. Continue simmering the liquid until it reaches your desired consistency.

Tips:

• Dairy products are risky in deglazing because they can easily curdle. It's best to stay away from milk, half-and-half, or heavy cream.
• Sometimes, especially when cooking meat, the fond that sticks to the bottom of the pan can burn. If this happens, taste a bit of the fond. If it's burnt, discard it, otherwise, the burnt bits will cause your sauce to taste bitter. To prevent this, try reducing the heat or cooking the fond for less time.

Example Deglazing Liquids:

• Alcohol (wine, beer, cider, or vodka)
• Stock (chicken or beef broth for a meaty taste, or vegetable broth)
• Juices or sodas (apple cider, orange juice, or Coca-Cola for braised meats)
• Water (this can dilute existing flavours, so you may need to adjust seasonings)

Frequently asked questions