Searing Pan: What, Why, And How?

Searing pans are used to cook meat, seafood, and vegetables at high heat, creating a nice crust that adds colour, texture, and flavour. The process of searing involves placing food in a hot pan with oil, forming a caramelized crust. This technique is perfect for achieving a crispy, browned, and caramelized exterior on meats and vegetables. Searing pans are typically made from stainless steel or cast iron, as these materials can withstand high temperatures and facilitate even cooking.

Searing meat is about building flavour through the Maillard reaction

Searing is a cooking technique that involves applying dry high heat to the surface of meat to form a brown crust. This browning reaction is known as the Maillard reaction, a chemical reaction between amino acids and sugars that gives browned food its distinctive flavour. The Maillard reaction was first discovered by French physician Louis Camille Maillard around 1910.

When you sear meat, you are in control of the two main factors of cooking: heat and time. By applying heat to meat over an extended period, you initiate the Maillard reaction, creating a flavourful, browned crust. This reaction produces new flavour compounds, enticing scents, and a browning effect that cannot be achieved through moist-heat cooking methods like simmering or stewing.

To achieve the perfect sear and initiate the Maillard reaction, you need a hot pan with hot oil. The pan should be preheated on high heat, and the oil should be shimmering and just barely smoking before adding the meat. It is also important to pat the meat dry with a paper towel before adding it to the pan to reduce surface moisture, which can interfere with the Maillard reaction.

Once the meat is in the pan, it is crucial to give it uninterrupted searing time. Resist the urge to flip or move it too soon, as this can prevent the formation of the desired browned, caramelized crust. For meat like chicken or cauliflower, a deep golden brown colour is ideal, while red meats like steak benefit from a deeper brown colour for optimal flavour and texture.

The Maillard reaction is not just limited to meat. It is responsible for the delicious flavours in a variety of foods, from chocolate chip cookies and caramels to fried chicken, coffee, and even beer. Understanding and utilising this reaction in your cooking is a simple yet effective way to enhance the flavour and aroma of your dishes.

Pan-searing is a technique that can be used on meat, seafood, and vegetables

Pan-searing is a cooking technique that can be used on meat, seafood, and vegetables to achieve a crispy, browned, caramelised exterior. It involves cooking the surface of the food at a high temperature to brown it, resulting in a delicious flavour and a crispy crust.

Meat

Most quick-cooking meats are ideal for pan-searing, and you can finish with a braise for tougher meats that require longer cooking times. Skin-on or skinless chicken breasts and thighs, and steak are good options for pan-searing.

Seafood

Pan-searing is a classic restaurant method of cooking fish, especially thicker fillets or fish steaks. It works well for most fish, but those with lots of bones, very small fish, or very thin fillets don't respond as well. Before cooking, dry the fish thoroughly and season with salt and pepper if desired. If the fish has skin, score it with a few vertical slashes to prevent curling during cooking.

Vegetables

Most vegetables can be pan-seared, either as individual pieces (e.g. mushrooms) or by cutting heftier vegetables (e.g. cauliflower) into sturdy pieces. Good options include cauliflower, cabbage, zucchini, and Brussels sprouts.

Tips for Successful Pan-Searing:

• Don't overcrowd the pan, as this creates additional moisture that slows down browning.
• Use a high-heat oil to prevent excess smoking.
• Don't be afraid of browning—a good sear takes a few minutes to develop a deep golden brown colour.
• For meat, use a meat thermometer to ensure it is cooked to your desired level of doneness.
• For fish, a final cooking temperature of 140 degrees Fahrenheit or until the meat flakes and becomes opaque is ideal.

The best pans for searing are stainless steel or cast iron skillets

Searing is a cooking technique that involves applying high heat to the surface of meat or vegetables to create a browned, caramelised exterior. It is a surefire way to achieve a crispy texture and enhance the flavour of your food.

To effectively sear your food, you will need a pan that can withstand high temperatures. The best pans for searing are stainless steel or cast iron skillets. These pans are ideal for high-heat cooking and produce a solid, browned crust. They retain heat very effectively, making them perfect for searing steaks and creating a caramelised crust to seal in the meat's juices.

While stainless steel has poor heat conductivity, meaning it heats slowly and unevenly, it is often clad to aluminium and/or copper in "clad stainless steel" cookware. This improves its heat conductivity, making it more suitable for searing.

Cast iron, on the other hand, has excellent heat retention due to its mass. It is also inexpensive and durable, lasting for decades. Its dark colour won't show the inevitable staining from high heat and oil splatters. However, cast iron has poor thermal conductivity, so it may not be the best choice for everyday cookware. Additionally, the high heat can sometimes draw the seasoning out of a cast-iron pan.

When choosing a pan for searing, it is important to consider the size of the pan, especially if you plan to sear multiple steaks at once. A 12-inch skillet is recommended to avoid overcrowding the pan, which can cause the food to steam instead of sear.

With the right tools and techniques, you'll be on your way to achieving that perfect, crispy, caramelised exterior on your food!

The best oils for searing are those with a high smoke point, like vegetable oil

Searing is a technique where meat, seafood, or vegetables are cooked at a high heat to form a caramelized crust. The process can be applied to various meats and vegetables. For meat, the Maillard reaction results in a delicious, caramelized flavor and a crispy crust.

To achieve the perfect sear, it is essential to use a suitable pan and the right type of oil. The best pans for searing are cast iron or stainless steel skillets or frying pans. These pans are ideal for high-heat cooking and getting a good, browned crust.

The best oils for searing are those with a high smoke point, such as vegetable oil. The smoke point refers to the temperature at which an oil begins to break down and smoke. For a proper sear, your pan needs to reach temperatures between 400-450°F (204-232°C). Oils with a low smoke point will burn and make the food taste bitter.

Some other oils with high smoke points that are suitable for searing include:

• Avocado oil
• Refined or light olive oil
• Ghee (clarified butter)
• Grapeseed oil
• Canola oil
• Safflower oil
• Peanut oil
• Sunflower oil
• Soy oil

When choosing an oil for searing, it is also important to consider the flavor profile. While some cooks prefer a neutral-flavored oil that won't overpower the taste of the food, others enjoy using oils with complementary flavors, such as nutty, earthy oils like sesame or peanut.

Additionally, the health benefits of the oil should be considered. For example, avocado oil and olive oil are rich in monounsaturated fats and antioxidants, while canola oil is a good source of omega-3 fatty acids.

How to sear: tips and tricks for getting a perfect sear

Searing is a cooking technique used in grilling, baking, roasting, and sautéing, in which the surface of the food (usually meat) is cooked at a high temperature until a browned crust forms. A golden-brown, lightly charred exterior improves the appearance of the food and makes it more flavourful.

Tips for Getting a Perfect Sear:

• Use the right type of pan: A cast-iron pan is the best choice for searing as it can sustain high temperatures consistently, allowing your meat to get an even, browned crust all around.
• Preheat your pan: Make sure your pan has hit the initial smoke point before adding your meat. Aim for your pan to reach between 400 and 450 degrees Fahrenheit.
• Use the right type of meat: Well-marbled beef is more foolproof than anything lean. Fat provides moisture and taste, so if you're not adverse to a little extra fat, go for a succulent cut like ribeye or New York strip. Thicker cuts are also better for searing.
• Let your meat come to room temperature: Rest your steak on the counter for about 30 minutes before cooking. This will prevent the shock of high heat combined with cold meat, which can result in a dry steak.
• Make sure your meat is dry: Excess moisture on the outside of your meat will prevent a good sear. Pat your steak dry with paper towels before placing it in the pan.
• Use oil and butter: Depending on the cut of beef, you might need to add oil to your pan. Use canola, avocado, or grapeseed oils because of their high smoke point. You can also add a dollop of butter at the end for extra flavour—just be careful not to burn it.
• Use high heat: Searing requires very high temperatures to obtain a caramelized crust. However, be careful not to overcook your meat.
• Don't crowd the pan: Give your steak room to cook by using a large enough pan or cooking one steak at a time. This will prevent excess steam from interfering with the searing process.
• Don't move the meat around: Resist the temptation to wiggle your steak around or flip it too soon. Let it sit for a few minutes on each side to get a good sear.
• Cook both sides: Make sure to cook both sides of your steak evenly. Depending on the thickness of your cut, you might only need a few minutes per side.
• Try a reverse sear: This technique involves cooking your steak at low heat until the centre reaches the desired temperature, then cooking the outside at high heat to achieve the Maillard reaction (the browning of the meat's exterior). This method is great for thicker cuts of meat.

Frequently asked questions