Pan Broiling
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Culinary Uses

Pan broiling is a Dry Heat Method variant of Broiling which consists of cooking food dry (usually without added fat or liquid, though both methods can be used) in a sizzling hot pan in an oven or under a Salamander. Be careful though when using this method without fat because of the product is likely to stick to the pan. A Non-Stick Pan which would still need to be used with care, helps avoid the problem.

Pan Broiling quickly sears the product which is then frequently turned and Finish Cooked more slowly until it reaches its Final Cooking Temperature. Pan Broiling is generally employed when the broiler capacity is in use or not available. Be careful though when using this method without fat because of the potential for the product to stick to the pan. A Non-Stick Pan still needs to be used with care, but helps avoid the problem.

Many times the term Pan Broiling will be used to refer, incorrectly in Smart Kitchen’s opinion, to a bare Skillet placed on high heat on the stove top, perhaps with a bit of fat added. Because we are teaching, we are sticklers for the terms.

To us Broiling connotes a heat source above the cooking food, which obviously does not happen with a pan on the stove top. Also when we cook in a pan on the stove top, we always use at least a little bit of fat, which means we are actually Sautéing.  If you are game to chance sticking and burning with a bare pan, usually 8-10 minutes cook time for thin items, like thin Rib Eye Steak, should suffice for them to reach the desired level of doneness.

Substitutes

Broiling