What does searing mean in cooking?
Searing means cooking the surface of food in a very hot pan until it forms a deeply browned crust, which adds flavor and a satisfying texture.
Why it works
Searing does not seal in juices, which is an old myth. Its real job is flavor. A very hot, dry surface triggers the Maillard reaction and builds a savory brown crust in just a few minutes. The inside is cooked separately by gentler heat, so many cooks sear first and then finish in the oven or at lower heat.
How to do it
Common mistakes
- Using a wet piece of meat, which steams instead of searing.
- Adding too many pieces at once, which cools the pan and traps steam.
- Flipping too early, which tears the crust off the pan.
Questions about searing
Does searing seal in juices?
No. Searing adds flavor through browning, but it does not lock in moisture. Meat stays juicy when you do not overcook it and when you let it rest.
What is the best pan for searing?
Cast iron or heavy stainless steel hold heat best. Thin nonstick pans lose heat quickly and brown less.
How do you sear without smoking up the kitchen?
Use an oil with a high smoke point, such as avocado or refined vegetable oil, and turn on the vent fan. Some smoke is normal at high heat.
Ribeye
Chicken thigh
Vegetable Oil
