pan roasting
Stovetop oven finishing
Pan roasting is a cooking technique that combines stovetop searing with oven finishing.
Food—typically meat or poultry—is first browned in a hot pan to develop a crust, then transferred to the oven to cook through evenly: Pan-roasted chicken thighs with crispy skin.
The method works best with cuts thick enough to benefit from both stages.
- searingBrowning with intense heat
- high heatExtreme thermal intensity
- skilletShallow pan for frying
- browningFood darkening when cooked
- crispyBrittle and snapping
butter · cast iron · stainless steel · stovetop · golden · caramelized · sizzling · tossing · olive oil · garlic · vegetables · nuts · heat · crust · fond · deglazing · pan sauce · aromatic