Understand the pan.
Make the next move.
Guides to browning, pan sauces, and dressings, built around what you see as you cook.
What is happening?
Choose what you see
Read the surface, sound, and texture.
Steaming instead of browning
Check for pooled liquid and crowded pieces before increasing heat; spread out the food or finish it in smaller batches.
Read the full guideA common causeReleased water is accumulating faster than it evaporates.
Liquid covers the bottom and bubbles around pale pieces.
Explore the cooking topics
Browse cooking topics Browning and pan sauces
Find the guide for browning food, reading the fond, and building a pan sauce.
Sauces and dressings
Find the guide for butter finishing, dressing separation, and sauce texture.