The Secret to Perfectly Seared Meats
There's nothing quite like a perfectly seared steak or chop - that crisp, caramelized exterior giving way to a juicy, tender interior. Getting that restaurant-quality sear at home can seem intimidating, but with the right pan it's easy to achieve excellent browning every time. On most cookware, you have to crank up the heat to scorching levels to get enough thermal energy into the pan for good browning. But Scanpan's superior heat mastery means you can get that perfect sear on medium heat. The pan gets hot fast and delivers an intense, consistent sear without risking burnt or unevenly cooked food.
Here are some tips for nailing the sear when cooking meat in your Scanpan:
- Get the pan hot first over medium heat with a little oil. The pan's excellent conductivity means it reaches searing temperatures very quickly.
- Pat the meat very dry with paper towels so the surface can properly brown rather than stewing in its own moisture.
- Add the meat and don't move it for 2-3 minutes so it can properly sear and release from the pan on its own. Resist the urge to move it around too early.
- Flip and sear the other side, then you can continue cooking as normal using lower heat, or simply finish in the hot oven.
Take your searing game to the next level. With Scanpan's superior nonstick surfaces, you can achieve a perfect golden crust and juicy, tender interior every single time. It's the shortcut to making your proteins look and taste like they were cooked by a professional chef!
