2026 Oct 17th

What Is Searing?

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By Amani Khehra, Chicken Pieces (Calgary)

Commercial Kitchen Method

Amani Khehra

Chicken Pieces · Calgary, AB

What Is Searing?

Searing uses high, dry heat to build a deep brown, flavourful crust. This guide covers the science, the method, the myth about juices, and the oils, salts and bases that make it work on the line.

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Quick Answer

Searing is cooking the surface of food over high, dry heat until it forms a deep brown crust. The browning comes from the Maillard reaction between proteins and sugars, which creates new flavour and aroma. Searing adds flavour and texture, but it does not seal in juices.

At a Glance

Key Takeaways

It is about the crust

Searing exists to brown the surface. The colour is where the flavour lives.

Maillard does the work

Proteins and sugars react under high dry heat to create hundreds of savoury, roasted flavour compounds.

Dry beats wet

Surface moisture has to boil off before browning starts. Pat everything dry first.

A thin film of oil

Use just enough oil to coat the surface, and choose one that handles high heat, such as canola, sunflower or light olive oil.

Fond is a bonus

The browned bits left behind are the start of a pan sauce. Loosen them with stock made from a vegetable base.

No juice lock

Tests show seared food loses about as much moisture as unseared food. Sear for flavour, not juiciness.

The Science

Why searing turns food brown

The brown crust on a seared surface comes from the Maillard reaction, a set of non-enzymatic reactions between amino acids and sugars that happens when food is heated. It is the same family of reactions behind toast, roasted coffee and a golden bread crust. It produces the brown colour and a wide range of flavour and aroma compounds (Britannica; American Chemical Society).

These reactions need heat well above the boiling point of water. The Exploratorium notes that they happen above roughly 140°C (280°F), while liquid water cannot get hotter than 100°C (212°F). That is why boiled or steamed food does not brown (Exploratorium).

Field tip: If you hear a hiss that fades into steady steaming, the surface is still wet and the pan has cooled. Browning starts once the moisture is gone.

Method

How to sear in a commercial kitchen

1. Pat it dry. Blot the surface with paper towel. Any water on the outside has to steam off before the Maillard reaction can begin, and that delays the crust.

2. Get the pan hot. Heat a heavy pan or flat-top until it is properly hot before anything goes in. A cold start steams the food instead of browning it.

3. Use a thin film of oil. Add just enough oil to coat the surface. A neutral, high-heat oil such as canola, sunflower or extra light olive oil works well. A pinch of flaky salt at the end adds texture.

4. Don't crowd the pan. Leave space between pieces. A crowded pan drops in temperature and traps steam, so the food simmers in its own moisture instead of searing. Work in batches during service.

5. Leave it alone. Let the surface brown before you move it. Turn it once the crust has formed.

Field tip: Searing works on far more than proteins. Mushrooms, halloumi, tofu, cauliflower steaks and halved Brussels sprouts all take a strong crust with the same rules.

Myth Check

Does searing seal in juices?

No. The idea dates back to the 1800s, but it does not hold up when tested. America's Test Kitchen seared one batch first and another batch last, and found that both lost nearly the same amount of liquid, about 22 percent of their weight (America's Test Kitchen). Serious Eats found that liquid passes freely through a seared surface, and that food seared first can actually lose slightly more moisture than food seared at the end (Serious Eats).

The reason to sear is flavour and texture. If juiciness is the goal, focus on not overcooking the food.

Field tip: Teach new line cooks to sear for colour and taste. It stops them from rushing food into a hot pan "to lock it in" and then overcooking it.

Pan Sauce

Fond: the flavour left in the pan

The browned bits stuck to the pan after searing are called fond. They hold concentrated Maillard flavour. Pour off excess fat, add a splash of liquid such as stock, wine or water, and scrape the bits loose. That's deglazing, and it's the start of a pan sauce.

A vegetable base is a fast way to make stock for deglazing in a busy kitchen. Reduce it, then finish the sauce with butter or herbs.

Field tip: Fond should be brown, not black. If the bits are burnt, wipe the pan and skip the sauce, because burnt fond tastes bitter.

Comparison

Searing vs Sautéing vs Roasting

Factor	Searing	Sautéing	Roasting
Main goal	A brown crust on the surface	Cooking small pieces evenly	Cooking through with all-round dry heat
Heat	High, dry, direct	Medium-high, direct	Dry oven heat
Movement	Left still until browned	Tossed or stirred often	Left in the oven
Oil	A thin film	A small amount	A light coating
Cooks the inside?	Often not fully. Usually paired with another method	Yes, for small pieces	Yes
Leaves fond?	Yes	Some	Yes, in the roasting pan

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Oils, salts and bases for searing

Messina Canola Oil 16L/33.8Lbs

Neutral, high-heat oil in a bulk jug, made for a thin film on the flat-top all shift.

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Total Sun High Performance Sunflower Oil 16L/33.81Lbs

High-performance sunflower oil for high-heat searing and frying.

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Bertolli Extra Light Tasting Olive Oil 3L/6.34Lbs

A light-tasting olive oil for searing when you want olive oil without a strong flavour.

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Maldon Sea Salt Flakes Crystal Tub, 570g

Flaky finishing salt that adds crunch to a fresh crust.

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Better Than Bouillon Organic Vegetable Base, 597g Jar

Mix up a quick stock to deglaze the fond into a pan sauce.

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Knorr Swiss Base Vegetable Paste, Gluten-Free, 454g (6/Case)

A gluten-free vegetable paste for pan sauces and deglazing liquid.

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