You just bought your first ceramic pan and are wondering if it can help you pull off that perfectly seared meat dish you love to make. So, can ceramic pans really sear? The short answer is yes, but with limitations.
Made In makes it its goal to understand the ins and outs of cooking and cookware, with its CeramiClad™ line receiving, not just a lot of hype, but multiple awards. As such, Made In can tell you that searing is all about heat retention, conductivity, and surface response. These qualities change based on what a pan is made of and whether it has a coating or not (and what that coating is), which means that different cookware gives you different results. Searing normally requires direct contact with the cooking surface (i.e. the metal), meaning that coatings like ceramic can make that particular cooking technique less effective.
Understanding What “Searing” Really Means
Searing is a simpler word to describe the Maillard reaction. In scientific terms, the Maillard reaction is a complex chemical process that involves the reduction of sugar in the amino acids in proteins as a result of high heat. In laymen’s terms, proteins like steak, fish, and chicken caramelize and form a delicious brown crust when cooked at high temperatures, typically over 400F.
While stainless steel pans are fantastic for facilitating this process, not all cookware materials are designed to handle that sustained high heat. Cookware with coatings like ceramic, for instance, requires a lower heat level so as not to damage the coating. Ceramic coatings in particular can lose their efficiency at high heat and can become discolored.
How Ceramic Pans Perform When Searing
Even if sustained high heat isn’t their forte, ceramic pans are still very effective pieces of cookware. They distribute heat evenly and prevent hot spots, making them ideal for the gentle searing required by delicate proteins like chicken thighs or fish.
Where ceramic pans really shine is over medium heat. Ceramic coatings are more heat conductive than traditional non stick, so you don’t need excessive heat to achieve browning. While the blisteringly high temperatures used to achieve steakhouse-style sears are too much for cermic, a heat level that is medium (or even slightly lower than medium) hits the sweet spot. The Made In CeramiClad™ Non Stick Frying Pan in particular is perfect for achieving that light golden crust you want without worrying about your food sticking to the pan or overcooking.
Why Stainless and Carbon Steel Win for Serious Searing
Ceramic pans are great for many things, but if you are in the market for a pan that can give you the true caramelization and beautiful crust you are looking for, Made In has some more suitable options. Made In Stainless Clad Frying Pans and Carbon Steel Frying Pans hold heat for longer and can withstand sustained high temperatures without damage to the pan.
The Made In Stainless Clad Frying Pan, for one, has five layers of metal for incredible sear control and heat response. Professionals and home chefs alike make this their go-to pan for daily use.
The Made In Carbon Steel Frying Pan is also a fierce competitor for the best sear. It is similar to a cast iron skillet, but heats faster and is much lighter, making it easier to maneuver on the stove. Unlike ceramic pans, this one will give you that enviable restaurant-grade crust you want.
The Best Workflow: Combine Ceramic + Stainless
As any cook can tell you, there is no one “best” pan, as they all have their strengths and weaknesses. Finding the kitchen workflow you need involves finding the right pan for the right job. Professional chefs know that there is no one-size-fits-all pan, so Made in recommends using CeramiClad™ Non Stick cookware for delicate foods like eggs and fish and Stainless Clad or Carbon Steel cookware for thicker cuts of meat when you want a reliable hard sear.
How to Protect Ceramic Pans When Searing
When using ceramic pans for searing delicate proteins, keep the following tips in mind:
- Don’t preheat empty - Made in recommends preheating CeramiClad™ pans with something in the pan, like oil, butter, or even water, so you can gauge the temperature of the pan and prevent overheating.
- Don’t overheat - Keep the heat level of the pan at medium or lower and don’t blast the pan with heat for extended periods of time.
- Choose the right oil - When it comes to oil, use high-smoke-point oils like avocado or grapeseed oil to get the sear you’re looking for.
- Avoid damage - Don’t use aerosol sprays or metal utensils, which can damage the ceramic coating of the pan.
Made In's CeramiClad™ Non Stick cookware is designed for longevity, durability, and consistent results. If you keep the above tips in mind, your pans will give you that great light sear you are looking for for years to come.
Expert Tip: Building Flavor Beyond the Sear
Flavor isn’t just about that nice, golden brown color on the surface of your food. It is about the balance between heat, moisture, and timing. To elevate the flavor of your dish, use the fond – the technical name for those stuck-on brown bits on the pan that remain after searing meat – to create a pan sauce. Add a bit of liquid like wine, broth, or stock to deglaze the pan (meaning: loosen up the fond) and create a nice, silky sauce in any Made In pan.
Conclusion
Ceramic pans are terrific for light, even searing, but they are not made for creating heavy crusts over high heat. For full, golden brown crusts and caramelization, Stainless Clad or Carbon Steel is the better option.
Looking for a great sear? Shop Made In Frying Pans now.
