Searing 101: A Beginner’s Guide

If you love the idea of achieving a beautifully caramelized crust on your steak or locking in the juiciness of a perfectly seared piece of fish, then mastering the art of searing is a must. Searing isn’t just a cooking technique — it’s a way to elevate flavors, create rich textures, and bring out the best in your ingredients.

But searing is more than just turning up the heat. To get that golden-brown, flavorful crust without overcooking your food, you need the right approach.

This guide will walk you through the essentials, from choosing the best pan to selecting the right cooking oil that can handle high temperatures.

What is Searing?

Searing refers to the technique of cooking the surface of food at a high temperature to create a flavorful, caramelized crust. Searing is not meant to cook the food all the way through but to enhance its texture and taste ❶.

This technique is commonly used as the first step in recipes before finishing the cooking process at a lower temperature or in the oven. For example, when preparing a thick-cut steak, you might first sear it in a hot pan to develop a crisp, flavorful crust, then transfer it to the oven to gently cook the inside to your preferred doneness.

This method creates a balance of texture — crispy on the outside, and tender and juicy on the inside.

How Searing Works

Searing works by applying high heat to the surface of food, typically between 280°F and 500°F (138°C to 260°C). When the food hits the hot surface, the moisture on the surface evaporates quickly, and the sugars and amino acids in the food react with the heat, creating the Maillard reaction.

This chemical process forms a rich, brown crust, which intensifies the food's flavor and enhances its texture. The high heat seals the outer layer, which helps retain juices inside, although searing doesn't cook the food all the way through.

What’s the Difference Between Searing and Browning?

Both terms are often used interchangeably, but they have different meanings.

Searing is a specific high-heat cooking technique used to create a crisp, flavorful crust on the surface of food, typically meats or seafood. Browning, on the other hand, is a broader term that refers to a color change (food developing a golden-brown hue) caused by the Maillard reaction (proteins + sugars) or caramelization (sugars alone).

One key distinction is that browning can occur at lower temperatures and over a longer period, such as when onions slowly turn golden over medium heat. Searing, however, happens quickly at high temperatures to develop a deep, flavorful crust.

Benefits of Searing

Searing has many benefits that improve both the flavor and texture of food. First, it creates a rich, flavorful crust with savory, caramelized notes. These flavors are often linked to delicious, well-cooked food.

Searing also improves texture. The high heat quickly dehydrates the surface, leading to a crisp exterior. When done correctly, the interior remains tender and juicy. It helps lock in moisture, which reduces the risk of food drying out during further cooking.

Finally, searing significantly enhances the appearance of food, giving it a golden-brown color that shows it’s cooked well. In restaurants, a well-seared steak or perfectly browned scallop can make a dish look more appetizing and premium!

What Foods Can You Sear?

Searing is a versatile cooking technique that works well with a variety of foods. Here are some of the most common foods that can be seared to bring out their best qualities:

• Meats: Steaks, chicken breasts, pork chops, lamb
• Fish: Firm varieties like tuna, salmon, and swordfish
• Vegetables: Mushrooms, bell peppers, zucchini
• Tofu: For a crispy outer layer with a soft interior
• Other foods: Shrimp, duck breasts, and even some fruits like peaches and pineapples (searing enhances their natural sugars)

What Type of Pan is Best for Searing?

Cast iron skillets and carbon steel pans are ideal for searing because they retain heat exceptionally well. Once they reach a high temperature, they stay hot.

Stainless steel pans also work well, though they behave differently. They heat up quickly and distribute heat evenly, offering more control, especially when searing delicate ingredients like fish.

Nonstick pans should generally be avoided for high-heat searing because most nonstick coatings degrade at high temperatures. When this happens, fumes are released and the coating can break down, which reduces the pan’s lifespan.

Related: Cast Iron vs. Stainless Steel: Which Cookware is Better?

What is the Best Oil to Sear With?

The best oil for searing is one with a high smoke point. This allows the oil to handle the high heat needed for searing without burning or adding off flavors. Algae oil is one of the best oils for searing, as it has the highest smoke point among all cooking oils.

Algae oil from Algae Cooking Club has a smoke point of 535°F, about 125°F higher than olive oil, and is 5 times more stable than avocado oil. It’s perfect for high-heat cooking.

In addition to its heat tolerance, algae oil is light, never greasy, and won’t overpower the natural flavors of your food — such as the richness of steak, the delicate taste of fish, or the sweetness of vegetables.

Unlike some oils that can be overpowering, algae oil enhances the taste without competing with it.

Related: 6 Health Benefits of Algae Oil

Step-by-Step Guide to Perfect Searing

Searing is a game-changer in the kitchen and mastering this technique can take your cooking to the next level. Ready to perfect your searing skills? Follow this step-by-step guide to mastering the art of searing:

• Step 1: Prepare the ingredients. Cut the meat or vegetables into portion-sized pieces if needed. Pat the food dry with paper towels, as moisture can inhibit proper searing. Season generously with salt and pepper.
• Step 2: Preheat the pan. Place a heavy skillet or pan (stainless steel, not nonstick) over medium-high to high heat.
• Step 3: Add oil. Add 1 to 2 tablespoons of cooking oil to the pan, swirling to coat it. Allow the oil to heat until it shimmers and is just barely smoking.
• Step 4: Sear the food. Carefully add the meat or vegetables to the hot pan, while making sure not to overcrowd it. Cook in batches if necessary.
• Step 5: Cook one side. Sear for several minutes on one side without moving the food, allowing a crust to form. The food should be released easily from the pan when it has properly seared.
• Step 6: Flip and sear the other side. Once browned, use tongs or a spatula to flip the food and sear the other side until browned. For meat, use a meat thermometer to check for adequate internal temperature.
• Step 7 (Optional): Finish in the oven. For thicker cuts of meat, transfer the pan to the oven to finish cooking if the outside is browned but the inside is undercooked.

Common Mistakes When Searing & How to Avoid Them

Searing is a technique that can easily go wrong if not done correctly. To help you get the best results, here are some common mistakes to watch out for:

• Using the wrong pan: Nonstick pans are generally not suitable for searing because they don't handle high heat well and may not create the desired crust. Choose a cast iron skillet, carbon steel pan, or stainless steel pan to achieve the perfect sear.
• Not preheating the pan enough: If the pan isn’t hot, the food will not sear properly, and it may stick to the surface or release too much moisture. To know when the pan is hot enough, drop a few water droplets in the pan — if they sizzle and evaporate instantly, it's ready.
• Overcrowding the pan: When you place too much food in the pan at once, it lowers the temperature of the surface and prevents proper searing. It's better to work in smaller batches to maintain the right temperature and ensure a crisp crust.
• Using the wrong oil: Using an oil with a low smoke point can cause it to burn or smoke during searing. Always choose an oil with a high smoke point, such as algae oil to withstand the high heat needed for searing.
• Not drying the food: Moisture is the enemy of a good sear. If the food is wet, it will release steam when placed in the pan, preventing a proper crust from forming. Always pat your food dry with paper towels before searing to ensure a crispy, caramelized exterior.
• Moving the food too soon: It's tempting to move or flip the food too early, but doing so can prevent the crust from forming and cause the food to stick. Let the food sit undisturbed for a few minutes to create a nice sear before flipping it.
• Not letting the food rest: After searing, letting the food rest allows the juices to redistribute inside. This keeps it moist and flavorful. Cutting into it too soon will cause the juices to escape, leading to drier food.

The Bottom Line

Searing locks in flavors and juices. Mastering the art of searing is a game-changer in the kitchen! With the right pan, oil, and technique, you can achieve a perfect, golden-brown crust on meats, fish, and vegetables.

One key to perfect searing is using the right oil. Algae Cooking Club’s chef-grade oil is an excellent choice for high-heat cooking. With a high smoke point of 535°F, it allows you to sear at the perfect temperature without worrying about burning.

Give it a try and take your cooking to the next level!