pansearing

Pansearing is a cooking method in which food—typically meat, fish, or vegetables—is cooked quickly in a hot pan with a small amount of oil or fat to develop a browned crust through the Maillard reaction. The interior remains relatively moist if timed correctly, and pan-searing is often used as the initial step before finishing in the oven or with a pan sauce.

Equipment and prep: Use a heavy skillet such as cast iron or stainless steel. Preheat the pan until a drop of water sizzles. Pat the surface dry to promote crust formation. Season with salt and pepper just before cooking. Use oil with a high smoke point (such as canola, grapeseed, or peanut) to minimize smoking. Do not overcrowd the pan, which lowers the temperature and interrupts browning.

Procedure: Add oil and heat to shimmering or lightly smoking, then place the protein smoothly in the pan. Do not move it for one to three minutes to form a crust; flip once and cook the other side to the desired internal temperature. For thick cuts, sear on the stovetop and finish in a hot oven.

Finishing and safety: Allow the meat to rest after removing from heat to redistribute juices. Deglaze the pan with wine, stock, or water to make a quick pan sauce. Monitor heat to avoid burning oil and excessive smoke.

Notes: Pan-searing yields a flavorful crust with relatively short total cooking times. It differs from deep-frying in using far less fat. For fish and delicate proteins, reduce cooking time to avoid dryness; for boneless chicken breasts, finishing in an oven or with an internal thermometer helps reach safe temperature without overcooking.