Hey chefs,

Today’s kitchen tip is one of those little things that makes a big difference. It’s one of the first things drilled into us at culinary school, and once you start doing it, you’ll never go back.

Always preheat your pan before searing.

That’s it. That’s the tip. But let’s dig into why it matters and how to do it right—because this is the secret to getting that beautiful, golden crust on meats and veggies without sticking, burning, or drying things out.

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🔥 Why Preheating Is Essential

When you toss food into a pan that isn’t hot enough, it doesn’t sear—it steams. That gorgeous caramelized crust you want? It only forms when the surface of the food meets a truly hot surface and the Maillard reaction (aka browning magic) gets to work.

In culinary school, we were taught to hover our hand a few inches above the pan and feel for heat. Once it’s radiating warmth—like you could toast your knuckles—that’s when you’re ready.

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🛢️ The Order Matters: Pan First, Then Oil

Another chef-y trick? Don’t add oil to the pan too early. Let the empty pan heat first, then add your oil and watch for the shimmer. Only once the oil is hot should you add your food.

Why? It protects the oil from breaking down prematurely and gives you an evenly heated cooking surface.

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🥩 Once It’s In—Leave It Alone

This one was surprisingly hard for me at first, but trust me: once you put that steak, chicken, mushroom, or tofu in the pan, don’t touch it. Don’t scoot it, flip it, or poke at it nervously. Give it time to develop that crispy crust, and it’ll naturally release when it’s ready to flip.

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⚠️ Bonus Tip: Don’t Crowd the Pan

Crowding drops the temperature, and suddenly you’re steaming again. Work in batches if needed—it’s worth the extra time to get that perfect sear.

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✨ In Summary

• Preheat your empty pan until it radiates heat
• Add your oil and wait until it shimmers
• Then add your food and let it sear undisturbed
• Don’t overcrowd the pan

This one tip has elevated my cooking in such a big way, and it’s something I use every single day now.

Until next time, preheat with purpose and sear like a chef!

    Brennah Van Wagoner
    Weekly Newsletter Contributor since 2025
    Email the author! brennah.oaks@gmail.com