Searing and Browning

Usually the first step in pan roasting is browning the meat. This provides a tasty layer of caramelization on both the meat and the surface of the pan. Those browned bits on the bottom of the pan will be essential in creating the sauce later. Fish fillets and scallops are also often pan seared. Unlike frying, searing and browning is done with a minimal amount of cooking fat, similar to sautéing, but the food is placed in oil or butter that is already hot. Be aware that when cold meat comes in contact with a hot pan it will inevitably stick to the bottom (do not use a nonstick pan because it will not allow caramelization). Resist the temptation to move it immediately as you will only succeed in tearing the meat. Once the meat has browned, it should loosen from the pan surface quite easily. In fact, when it releases easily from the pan is a good indication that the meat or fish is browned and ready to turn.