Skilletroasted

Skilletroasted is a cooking technique in which food is browned in a skillet and finished by roasting, typically in a hot oven, to develop a rich crust and evenly cooked interior. The method relies on a heavy, ovenproof skillet, such as cast iron or stainless steel, and uses high heat to sear the exterior while allowing the interior to finish cooking.

Procedure typically begins with preheating the oven to about 425–450°F (220–230°C). A thin layer of oil is heated in the skillet over medium-high heat until shimmering. The food is patted dry, seasoned, and seared until well browned on all sides. The skillet is then transferred to the oven to finish roasting until the center reaches the desired doneness. Optional deglazing with wine or stock after searing can create a simple pan sauce.

Common applications include chicken thighs, pork chops, and firm fish fillets, as well as sturdy vegetables like potatoes, carrots, and Brussels sprouts. Cooking times vary by type and size: small cuts may finish in about 8–15 minutes in the oven, while denser vegetables or larger pieces may require 20–30 minutes. Avoid overcrowding the pan to ensure even browning, and allow meat to rest briefly after roasting.

Variations and advantages: skilletroasting combines the browning of sautéing with the even heat of roasting in a single pan, reducing cleanup and enabling a flavorful crust. Cast iron is often preferred for heat retention, though other ovenproof skillets can be used. Flavorful finishes can include butter, herbs, and garlic, added toward the end or used in a quick sauce after roasting.