Use a screaming-hot pan to get char on meat

Be brave with high heat—getting the pan very hot helps create the charred meat you want.

From DreamSchoolWatch this bit

pan cooking

meat

He notes that having the pan “really screaming hot” produces the charred meat they’re aiming for.

The short version

Very hot pan = better char on meat.

What you need

panAble to handle high heat

Why it works

Higher heat promotes browning/char rather than pale cooking.

Learn next

Heat Control

Tip

Use a hotter final oven blast to crisp fries after baking

If baking instead of air frying, finish with a short higher-temperature step to crisp them up.

Beginner1mJacob Chamings

Heat Control

Tip

Shake air-fryer fries partway through to cook and crisp evenly

Give the basket a shake during cooking so fries brown more evenly.

Beginner< 1mJacob Chamings

Heat Control

Skill

Air-fry potatoes in two stages (lower temp then higher) for crispier results

Cook potato cubes at 180°C first, then finish at 200°C to boost crispness at the end.

Beginner2 steps1mJacob Chamings

Heat Control

Skill

Start chicken skin-side down in a cold stainless steel pan over low heat to crisp the skin

Put oiled chicken skin-side down in a cold stainless steel pan and cook on low heat to develop crispy skin.

Intermediate3 steps2mSauccEats