Pan Searing
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Pan Searing allows all 6 sides (top, bottom, front, back, left and right) to be seared quickly, so that they become golden brown and develop the more complex flavors created by Rendering, Maillard Reaction and Caramelization. Nothing has to be missed.

Be careful when Pan Searing about the potential for uneven application of the Sear. An overdone bottom and an underdone top are not great cooking and would be chalked up to chef’s error. Similarly, Pan Searing is only appropriate for even shaped products. Un-even ingredients, like whole Chickens, have irregular bumps and crevices that will be missed by the flat surface of your pan.