Sometimes a seemingly small extra step can take a dish from seasoned to succulent . Pan-searing is an easy cooking technique in which the surface of the food is cooked at a high temperature until a caramelized crust forms.
It’s a way to add a bold and savory touch your dish, elevating your meat, chicken or fish to flavor stardom. We’ve got a selection of recipes to get you started. Have no fear – you too, can sear!
Every home cook should have a basic seared salmon recipe in their repertoire, this version begins in the pan and continues in the oven. The result is a flavorful piece of fish that can be served alongside anything from baked potatoes to roasted tomatoes. Not too different from a basic Pan Seared Steak (pictured above), once you master the technique you won’t cook any other way.
Pan Seared Duck Breasts with Lingonberry Reduction
This pan-seared duck breast with lingonberry reduction recipe couldn’t be any easier: Pick up some lingonberry preserves, the sweet-tart flavor will compliment the flavor of the duck.
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Chicken Thighs with Roasted Winter Fruit
The all-purpose (extra-large if you need it) stovetop to oven skillet is a kitchen …
Roasted Garlic Rib Eye Crostini
This roasted garlic rib eye crostini is an excellent starter for a party with friends. Seared rib-steak is paired with roasted garlic and a balsamic glaze atop slices of toasted baguette. Pull off fancy in a searingly easy way!
Seared Tuna with Pineapple Salsa Balsamic Reduction
We can’t get enough of the flavor of seared tuna with pineapple salsa and balsamic reduction. Yes, balsamic reduction is just one of those things that once you know how to make it, it can be used for any dish or on any vegetable. The salsa is made with pineapple but you can make a mango salsa or any fruit salsa that you like.
Note: Skillet may come pre-seasoned and would therefor need to be kashered before use, please ask your local Rabbi if you have any questions.
good pot holders
slow down
I keep my husband out of the kitchen so I have less distraction and I can stay focused
I have a Nomex grill glove
i use pot holders and stand back. i can get kind of klutzy. xdanimarie(at)yahoo(dot)com
Keeping calm
Long handed covered pot holders & patient to pay extra attention….
I love le Creuset pans! I avoid burns when using high heat by a. having my husband do it, b. using pans with cool handles and c standing well away. I use an oven glove when needed to protect my hands
I’m cautious; I stand back and use good hotpads.
Good pot holders, lots of caution and a bit of good luck
I don’t really have any problems using olive oil and high heat.
I just pay attention and monitor the heat, adjust as needed and use gloves.
I try to pay attention, but recently I did get a burn because I had a hole in my hot pads. I didn’t think about what I was doing. I’m now looking for thicker material oven pads with better safety features
Grapeseed oil and other oils that have high temperature thresholds, a spatter shield, plus being very careful, turning handles inwarads, using potholders, etc.!
temperature control and olive oil
I use potholders to avoid burns when cooking with high heat.
I keep a sharp eye on the pot, stir often and make sure there is enough oil or other liquid.
I just try to be very careful.
Stay focused and don’t get frazzled.
I always stand back from a hot pan and keep my pot handles turned inward.
I frequently don’t avoid burns but I try to be patient and not hurry to avoid burns.
I plan ahead and watch what I’m doing.
Love Joy of Kosher, love cast iron
just move quickly and stay focused on what I am doing
I am careful and don’t let any distractions set in
Put it under cold water and use toothpaste on the burn
Being aware and going slow use caution
Use a pan with a long handle
I use potholder.
I keep a towel over the handle of my pans when they’re on the burners. It’s easy to grab a handle and forget it’s hot, especially when going from oven to stovetop. Leaving a towel as a reminder and a safeguard has saved many a burned hand!
I keep a fluffy towel handy to wrap around hot pans.
Ugh. Not enough. Oven mitts. Towel…
Aside from not touching the flame or vessel directly, I don’t do much; in fact, I like getting scars from burns. It’s kind of a badge of courage and a permissible tattoo.
To avoid burns, I handle with care, i.e., always use a potholder and never take my eyes off the pan. BTW: Would love to try the Pan Seared Duck Breasts with Lingonberry Reduction recipe. That looks absolutely delicious and impressive, as well!
When cooking on very high heat I don’t walk away (even for a second) from what I’m cooking. Being alert and focused, at least for me, is the best way I avoid burns (of the food or of me … lol)
Silicone pot holders!
I use the silcone pot holders yhey are easier to use and very effective
use potholder or towel
I use a potholder or, if I’m in a pinch, a towel.
by using a towel and pot holder
By being careful and using oven mitts when necessary.
Oven mitts
I use a potholder.
Homemade pot holders are how I avoid burns.
I use a spatter screen whenever possible. It really makes a difference.
I try to stand back just far enough to avoid getting burned and I also use potholders.
I use pot holders
by being very careful and using oven mitts
I avoid burns by calling my husband to do the dangerous stuff!!
I try to avoid burns by being extra careful and using good pot holders