Searing is a method of cooking something hot and fast to create a brown and caramelized surface. Most people think of searing as strictly for steaks but searing has lots of tasty uses: creating juicier weeknight chicken, upping the flavor on basic ground beef, and building flavor in braises.

Proper searing is really about three things: letting your pan get hot before adding the food, ensuring the food is as dry as possible, and using a minimal amount of oil to prevent sticking. Cast iron and stainless steel are the best pans for searing. Before you begin make sure the pan is clean and debris free. Preheat the pan for several minutes while patting the food—whether it is a whole steak or cubed chicken—dry with paper towels. Add just a small amount of oil to the hot pan and immediately add the food. Be sure not to overfill the pan! There should be space around each piece of food for steam to vent. For the first several minutes of your sear, don’t attempt to move it. The food will naturally release from the pan when it is seared.