When you want to sear, fry, or roast your food to achieve crispy, caramelized deliciousness, the size of your pan relative to the amount of food is crucial.

Don’t crowd the pan.

When food is packed too closely—whether on a sheet pan, in a roasting dish, or in a skillet— it will steam and soften rather than crisp up. When you give food enough space, moisture evaporates rapidly. Food also gets more contact with the hot surface and circulating hot air. This enables the food to sear, brown, and develop the desired texture.

For the Maillard reaction—responsible for caramelization—food needs dry heat and a surface temperature of at least 285 degrees Fahrenheit.

Consider the result you are aiming to achieve, and be sure to provide the requisite amount of space for cooking food.

My son, Emory, who many of you now know as my assistant, at age 7.
His need for personal space has not decreased.

Here are some examples of giving food the space it needs in a pan to brown, sear, crisp, etc.

When roasting vegetables like cauliflower and potatoes, give them some elbow room. Think professional conference, not a nightclub.

How do you anticipate the results to differ between the two scenarios shown in the photographs below?

If you guessed that the potatoes on the right will be crispier as a result of the extra space, additional surface contact with the hot pan and room for air to circulate around each piece of potato than in the pan on the left, you are getting the hang of this.

Do you enjoy pan-fried dumplings or crispy pierogi? To avoid creating one giant dumpling burger, be sure to space them out in a hot skillet. Brown the bottoms before adding liquid to steam them through.

Pan-Fried Pierogi with caramelized onions:

In our Farm-to-Table Date Night Classes, students were delighted to learn how easy it is to achieve beautifully seared scallops with crispy edges and juicy centers. This starts with using high-quality, dry sea scallops and ensuring they are spaced out in a hot skillet.

The Finished Product:

We highlight lessons like these in our basics classes, such as Culinary Confidence, but you will also pick up a tool belt full of tips in themed classes like Italian Trattoria, Ethiopian Exploration, Butter Chicken, Totally Tofu, and essentially any cooking class you take at Teaching Table. When you learn in a supportive small group setting, you gain valuable skills under the guidance of an expert, which will literally change the way you cook.