Panroasted

Panroasted, also written pan-roasted, refers to a cooking technique in which food is browned in a hot pan on the stovetop and then finished in an oven to cook through. The method combines searing for crust with roasting for even doneness and moisture retention. It is commonly applied to meat, poultry, fish, and vegetables.

Procedure: Start with an ovenproof pan, preferably heavy such as cast iron. Preheat the pan and add a small amount of oil until shimmering. Pat the food dry, season well, and sear on all sides until a rich brown crust forms. Transfer the pan to a preheated oven to finish cooking to the desired internal temperature. Depending on the recipe, the meat may be moved to a rack or the pan may stay in the oven with the contents.

End result: a browned exterior and juicy interior, with pan juices that can be reduced or deglazed into a sauce. Temperature control and resting are important; use a meat thermometer for accuracy and allow the meat to rest before slicing.

Variations and notes: Panroasting is common for chicken breasts, pork chops, veal cutlets, beef steaks, salmon fillets, and many vegetables such as Brussels sprouts or root vegetables. Do not overcrowd the pan, pat dry to promote browning, and deglaze the pan after removal to build a sauce. This technique is widely used in home cooking and professional kitchens as a practical way to achieve crust and tenderness in a single workflow.