Pan searing is how most everyday cooking gets done. It's the technique you'll use more than any other — cooking food in a pan on the stove with some oil and heat. It works with any type of pan and any type of protein or vegetable. Master this, and you can make dinner any night of the week without thinking twice.
Works With Any Pan
Pan searing works across every type of cookware you own: non-stick, cast iron, carbon steel, stainless steel. Each pan has its own personality and best uses, but the fundamental technique is the same. Non-stick is great for eggs and delicate foods. Cast iron and carbon steel are ideal for getting a hard sear. Stainless steel is versatile and great for deglazing into a pan sauce. You don't need to own every type — pick what works for you and learn to use it well.
The Biggest Mistake: Too Much Heat
The number one mistake people make when pan searing is heating the pan too hot. Good quality pans are very heat receptive — they heat up quickly even on lower settings and they hold heat well. You don't need to crank everything to high. Medium heat on a quality pan gets you plenty hot for most cooking. This is especially true for non-stick pans — keep those on low to medium heat or you'll damage the coating. High heat breaks down non-stick coatings over time, and eventually the coating starts to peel. Save the high heat for cast iron and carbon steel.
The Correct Order
There's a specific order to pan searing that matters: heat the pan first, then add oil, then add the food. Why? If you put oil in a cold pan and heat them together, the oil can break down or smoke before the pan is actually at cooking temperature. Heat the pan on its own for a minute or two, add your oil, let it shimmer for a few seconds, and then add your food. You'll hear a satisfying sizzle when the food hits the pan — that sound tells you the temperature is right. If there's no sizzle, the pan isn't hot enough yet.
Taking Care of Your Pans
How you treat your pans after cooking matters as much as how you use them during cooking. After you're done, let the pan cool down — don't run a screaming hot pan under cold water, as the thermal shock can warp it. Once it's cooled enough to handle, clean it relatively quickly. Don't let food residue sit and harden — it's much harder to clean later. For cast iron and carbon steel, clean with hot water and a brush (soap is fine, despite what the internet says), dry it thoroughly, and add a thin layer of oil before putting it away. This maintains the seasoning and prevents rust.
Make Pan Care a Priority
Here's a habit that will serve you well: make cleaning your pans a priority, even if you let plates and other dishes sit in the sink. A clean pan is ready to use next time. A pan with burnt-on food sitting in the sink for two days is a pain to deal with and might even get damaged. Good pans aren't cheap, and if you take care of them — clean promptly after use, re-oil cast iron and carbon steel — they'll last years, even decades. A well-maintained cast iron pan can literally be passed down through generations.
Quick Tips
- ●Heat the pan first, then add oil, then add food — always in that order.
- ●Keep non-stick pans on low to medium heat to protect the coating.
- ●Good pans are heat receptive — you don't need to crank the dial to high.
- ●Clean pans promptly after cooking. Re-oil cast iron and carbon steel before storing.
- ●A pan that's properly cared for will last years or even decades.