Dry the surface
Pat the ingredient dry. Excess surface water must evaporate before browning can develop. Season just before cooking for a simple starting point.
Choose the pan
A heavy stainless steel or cast-iron skillet is useful for browning. Preheat over medium to medium-high heat, then add a thin layer of suitable cooking oil. Follow your pan maker’s guidance and avoid overheating empty nonstick pans.
Leave some space
Add ingredients in a single layer with space between them. Work in batches if necessary. A crowded pan traps steam and makes browning harder.
Let the food release
Leave it undisturbed long enough to develop a crust. If it sticks, give it a little more time before trying again. Reduce heat if the oil smokes heavily or the drippings burn.
Check the middle
A browned outside is not a doneness test. Use a food thermometer for meat and fish. Make a quick sauce with stock after cooking, scraping up brown—not black—bits.
Your next kitchen exercise
Cook two batches of mushrooms: one crowded and one with plenty of space. Compare browning and texture.
