The way I see people crowding their pans on the stove is driving me crazy

I keep seeing dinner pics where someone has 4 chicken thighs crammed into a 10-inch skillet. They overlap and steam instead of searing. You end up with gray chicken and no crust. I did it for years until I saw a serious eats article that broke down the math. Turns out you need about an inch of space around each piece. If your pan is full, cook in batches or grab a second pan. It takes 5 extra minutes but the difference is night and day. Has anyone else noticed this with their own cooking?

3 comments

3 Comments

blair_davis14d ago

Yeah, totally. Crowding the pan is a rookie move.

jade_hernandez14d ago

Oh I read that same article! Changed my whole approach to browning meat.

michael8956d ago

Same here, I ruined so many meals before I figured that out.