The Perfect Sear: Non-Stick Pan Secrets

Searing on a non-stick pan is possible, but it does come with some challenges. Non-stick pans are not designed for high heat, which is usually required for searing. Using high heat can damage the coating on non-stick pans, and it may also be a health hazard. However, some non-stick pans can withstand high temperatures, so if you want to sear on a non-stick pan, it is important to check that yours is safe for high-heat cooking.

To sear on a non-stick pan, start with a cold pan and place your protein inside. Then, turn the heat up to high and cook for a couple of minutes on each side. After this, lower the heat to medium and continue cooking, flipping the protein every couple of minutes. This will allow you to build up a crust without overcooking the meat. It is also important to note that you should not overcrowd the pan, as non-stick pans do not have the same heat retention as cast iron or carbon steel skillets.

Use a cast iron or carbon steel pan instead

If you're looking to sear your food, a cast iron or carbon steel pan is the way to go. While non-stick pans are great for delicate foods like fish and eggs, they're not designed for high-heat cooking. Cast iron and carbon steel pans, on the other hand, are perfect for getting that coveted golden-brown crust on your meat. Here's why:

Heat Retention

Cast iron and carbon steel pans are known for their excellent heat retention. Once they get hot, they stay hot, making them ideal for searing steaks, chicken, or any other protein you're looking to cook. Their heat retention also means that you can get a deep, even sear on your food, creating that delicious Maillard reaction we all crave.

Durability

These pans are built to last. With proper care, a cast iron or carbon steel pan can be a lifetime investment. They're made from tough materials, so they're extremely durable and can withstand high temperatures without the same health risks associated with non-stick pans.

Natural Non-Stick Properties

With proper seasoning, cast iron and carbon steel pans can develop near non-stick qualities. By repeatedly heating the pan with a thin layer of oil, you can build up a layer of shiny black polymers that create a smooth, glossy finish. This natural non-stick finish not only makes cooking and cleaning easier but also adds to the pan's longevity.

Versatility

Cast iron and carbon steel pans are versatile and can be used for a variety of cooking techniques. They can be taken directly from the stovetop into the oven, making them perfect for searing, frying, baking, and more. Cast iron pans, in particular, are excellent for deep frying, as they maintain the proper frying temperature due to their heat retention.

Sautéing

While cast iron and carbon steel pans are similar in many ways, one key difference is their shape. Cast iron skillets typically have vertical sides, making them great for shallow frying and baking. Carbon steel pans, on the other hand, usually have sloped sides, making them better suited for sautéing. The angled sides of carbon steel pans make it easier to toss and flip foods, creating that perfect sear.

So, if you're looking to step up your searing game, consider investing in a cast iron or carbon steel pan. With proper care, these pans will last a lifetime and deliver delicious, evenly seared results every time.

Start with a cold pan

Starting with a cold pan is a great way to build flavour and control the temperature of your dish. It's a good method to use when cooking with ingredients that burn easily or fatty foods that need extra time to render.

For example, when cooking bacon, starting in a cold pan and then turning up the heat to medium will allow the fat to heat through and fully render. This will leave your bacon swimming in its own fat – and cooking bacon in bacon fat is always a good idea.

The same principle applies to cooking with garlic. Starting in a cold pan will allow the garlic to develop a subtle, sweet flavour as it cooks through slowly, rather than the acrid flavour that comes from half-burnt, half-raw garlic.

When cooking skin-on chicken or duck, starting in a cold pan will prevent the skin from seizing up and shrinking before the fat has rendered. This will ensure your skin is crispy, not chewy.

If you're making brown butter, you'll also want to start with a cold pan. This will give you time to patiently wait and swirl the pan periodically as the milk solids turn the colour of hazelnuts. If you start in a hot pan, you run the risk of the butter quickly turning from golden and nutty to black and burnt.

When searing steak, it's also a good idea to start with a cold pan. This will prevent the meat directly below the surface from overcooking and turning grey.

Crank up the heat

Now that you've got your ingredients ready, it's time to get cooking. But before you grab just any pan, it's important to know that not all pans are created equal when it comes to searing. While non-stick pans are great for delicate ingredients like fish and eggs, they might not be the best choice for that perfect sear you're after. Here's why:

The main reason is that non-stick pans have a coating that can start to break down when exposed to high temperatures. This can release toxic fumes, which are definitely not something you want in your food. So, if you're thinking of cranking up the heat, it's better to reach for a cast-iron, carbon steel, or stainless steel pan instead. These pans are built to withstand higher temperatures and will give you that beautiful golden-brown crust you're looking for.

But let's say you don't have any other options besides your trusty non-stick pan. Is it possible to get a good sear without ruining your pan? Well, some people claim that it can be done, but with a few words of warning.

First of all, make sure your non-stick pan is designed to withstand high temperatures. Even then, you'll want to avoid making high heat your default setting. Keep the high heat to a minimum and only turn it up occasionally. Start with a cold pan, add your protein, and then crank up the heat. This gradual increase in temperature will help you achieve that coveted crust.

It's also important to note that not all proteins are created equal when it comes to searing in a non-stick pan. Thicker cuts of meat, like pork chops or ribeyes, are better suited for this method. Thin cuts, like skirt steak, can overcook quickly, leaving you with a grey band of overcooked meat.

So, can you crank up the heat in a non-stick pan? The answer is yes, but with caution. High heat can damage the coating of your pan and release toxic fumes. If you're looking for a serious sear, you might be better off investing in a cast-iron or stainless steel pan. But if you're determined to make your non-stick pan work, follow the tips above and sear with care!

Dry your meat thoroughly

When cooking meat, it's important to ensure that its surface is dry to achieve the perfect colour and texture. This is because when the surface of the meat contains excess moisture, the liquid evaporates almost immediately upon contact with the heated surface, creating steam that prevents the formation of a golden crust.

To remove this excess moisture, pat the outside of the meat dry with a paper towel. Be sure to press lightly, just enough for the surface-level moisture to be absorbed, without removing any natural moisture from within the meat.

Dry brining is a helpful technique to draw out moisture from the meat while also seasoning it more thoroughly. Salting the meat ahead of time, letting it sit for at least 30 minutes, and then patting it dry just before adding it to the pan can help achieve a nice sear.

Don't overcrowd the pan

When cooking, it's important not to overcrowd the pan. Overcrowding the pan with food will result in longer cooking times and less-than-satisfactory results. This is because when the pan is overcrowded, the food will release a lot of moisture, which will lower the temperature in the pan and prevent the liquid from turning into steam and escaping. This will cause the food to stew, and in the case of baking, cookies will remain raw, and in deep-frying, the temperature of the oil will be reduced so the food will not become crispy.

To avoid overcrowding the pan, it is recommended to leave enough space in the pan for hot air to pass through. 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 they should never touch. If you are cooking a large quantity of food, it is best to cook in batches, keeping the first batch warm while cooking the rest.

By not overcrowding the pan, you will ensure that your food cooks evenly and efficiently, and you will achieve the desired level of browning and crispness.

Frequently asked questions