Pantry to Pan

Techniques › Heat and cooking methods

Searing

Beginner Heat and cooking methods

Searing is browning the surface of meat or fish in a very hot pan for flavor.

By , founder of Pantry to Pan · Published · Updated

Written with AI help from the sources listed, and published by Cory. Sources: USDA safe minimum internal temperatures, USDA on the danger zone (40-140°F). Spot a mistake? Tell us and we'll fix it.

How do you do it?

  1. Pat the food very dry and season it.

    1Pat the food very dry and season it.

  2. Heat the pan with a little oil until it shimmers.

    2Heat the pan with a little oil until it shimmers.

  3. Lay the food in, away from you, and leave it alone until it releases easily and is deep brown.

    3Lay the food in, away from you, and leave it alone until it releases easily and is deep brown.

  4. Don't crowd the pan — cook in batches.

    4Don't crowd the pan — cook in batches.

Why does it work?

Above about 300°F, proteins and sugars react (the Maillard reaction) and make hundreds of new flavors. Water keeps the surface at 212°F, which is why dry food and a hot, uncrowded pan matter. Searing doesn't 'seal in juices' — it adds flavor.

What are the common mistakes?

Still stuck? Watch someone do it on YouTube.

Learn by cooking. In Pantry to Pan, technique words in your recipes' steps link straight to guides like this one, right when you need them.
Try it free for 14 days

More heat and cooking methods