When cooking on the stovetop, there are several techniques you can use, including searing, sautéing, and pan-frying. The best technique depends on what you’re cooking and the result you want. Are you making this homemade chicken parmesan to serve with spaghetti or are you cooking filet mignon for two for an at-home date night? Although the techniques are similar, the specific temperature and the amount of oil you’ll need to add to the pan vary based on your recipe. Read on to learn the differences between these three cooking methods to ensure you’re using the right one for your recipe.
What Does Searing Mean in Cooking?
If you’re cooking a steak or preparing scallops on the stovetop at home, you’ll want to use the searing method. This refers to the process of developing a deep, golden-brown crust on the exterior of food (usually meat and seafood) by cooking it on the stovetop over high heat without a ton of cooking fat. Sometimes you may fully cook an ingredient by searing it, but you can also finish it in the oven to ensure the meat is cooked through. Searing is one of the best ways to develop fantastic flavor and texture in a short amount of time.
What Is Sautéing?
Sautéing is a cooking method commonly used for vegetables on the stovetop or small pieces of meat, such as diced chicken or ground beef. It’s a gentler technique compared to searing and pan-frying, relying on moderate heat and a moderate amount of fat to evenly cook food. When sautéing something, you’ll want to use a wooden spoon or spatula to stir or toss the food frequently to ensure that it cooks evenly on all sides without burning. It’s a great way to lightly brown the outside of food while cooking it through until tender or until it reaches the appropriate temperature.
Just be careful not to keep the heat too low—otherwise, your food will steam instead of crisping up, and the texture will be a bit lackluster.
What Is the Pan-Frying Method?
Cooking Ree Drummond's chicken-friend steak for lunch? You’ll want to use the pan-frying method. This technique, which is sometimes called shallow frying, is similar to searing but relies on more oil and moderate heat. Pan-frying typically involves a shallow layer of oil (here are the best oils for frying) in your skillet. Deep-frying, on the other hand, uses enough oil to fully submerge the food. One of the keys to pan-frying is using hot enough oil so your food gets crispy rather than soggy, without overbrowning the outside before the inside is fully cooked.
