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Pan Searing

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Pan searing: to cook food (usually meat, poultry, or fish) at a high temperature to form a caramelized crust.

Our Five Favorite Pan Searing Recipes

Often combined with other cooking methods—grilling, baking, braising, roasting, sautéing—pan searing (aka browning or blackening) is used to quickly give foods a crusted exterior. The browning gives ingredients an intensified flavor and an appealing texture.

1. Pan Seared Duck Breast

Seared Duck recipe

2. Pan Seared Scallops with Corn Ragout

Seared Scallops with Pea and Corn Ragout

3. Seared Salmon in Lemon Wine Sauce

Seared Salmon recipe

4. Seared Tuna Salad with Coconut Lime Dressing

Seared Tuna Salad recipe

5. Pan Seared Halibut with Romanesco Sauce

Pan Seared Halibut recipe

Our Five Favorite Pans for Pan Searing

Pan searing involves cooking on medium-high heat. Make sure the pan you use can withstand those temperatures, and has enough surface area to lay your ingredients down flat for a more uniform sear.

1. Anolon Tri-Ply Clad Grill Pan

Anolon Grill Pan

2. Anolon Vesta Cast Iron Skillet 

Vesta Cast Iron Skillet

3. Circulon Momentum Hard-Anodized Grill Pan

Circulon GrillPan

4. Rachael Ray Cucina Skillet with Helper Handle

Rachael Ray Cucina Skillet with Helper Handle

5. Farberware Dishwasher Safe Open Shallow Skillet

Farberware Shallow Skillet

Looking for more cooking inspiration? Follow PotsandPans.com on Pinterest.

 

 

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