The Case for a Screaming-Hot Pan

Most home cooks are afraid of heat. Here is how to sear without setting off the smoke alarm.

By Priya Nair

A proper sear needs a pan hotter than most people dare. The trick is control, not caution.

Get it hot, then add oil

Heat the dry pan first, then add a thin film of a high-smoke-point oil. When it shimmers, you are ready.

Do not crowd

Cook in batches. Crowding drops the temperature and you end up steaming, not searing.

Open a window, turn on the extractor, and commit.

Written in the Stewart & Musell test kitchen.