Searing means cooking food briefly over high heat in a little fat so that a brown, flavourful crust forms on the outside.

How to

Preheat the pan well, then add an oil with a high smoke point. Pat the food dry, don't crowd the pan and don't turn it straight away. It releases by itself once the crust has formed.

In flexitarian cooking

Searing brings browned flavours to mushrooms, cauliflower, tofu or halloumi too and makes vegetable dishes hearty.

Common mistake

An overcrowded or too-cold pan makes the food release water and stew instead of fry.

Related recipes

Guide: searing without sticking, Beef stir-fry with vegetables

The right tool

For a proper crust without a coating, use our Premium Uncoated Stainless Steel Pan.

Related terms

Maillard Reaction, Deglazing, Sweating, Caramelising