My personal favourite of cookware – stainless steel
The best cookware to have in your kitchen to sear your meat before adding them to your stew is to use stainless steel cookware. Not only are you building the meat’s flavour but it also spreads heat evenly throughout the pan. My personal favourite is the All Clad 10-inch frying pan. It has a big surface and you can also use it on an induction cooker. The pan is very durable and the ingredients that I fry in it does not get stuck easily. You also don’t have to use a lot of oil to get the meat sizzling.
To start searing the meat, of course you have to prepare the meat. First, cut them into bite size pieces and dry the surface of the meat with paper towels. While you are doing this, heat the pan to medium-high and drizzle enough oil. Then, sprinkle salt on pepper on them and transfer them to the pan when the oil starts to shimmer.
Do not move the meat unless it’s completely seared. How will you know this? It will easily lift off the pan. You can add more oil when necessary as the meat will absorb the oil. After they are seared, you can deglaze the pan anyway you prefer. Whether it is with water, wine or even chicken broth. Follow these steps, and I guarantee that your stew will taste amazing.