Reference > Cooking Methods & Techniques > Broiling > Pan Broiling

Pan Broiling

Pan broiling is an adaptation of the broiling method. It consists in cooking food in a sissing-hot pan on top of the stove without the use of fat. In this process the surfaces of the steak, chop, or whatever the food may be, are quickly seared, after which the article is turned frequently and cooked more slowly until done. The object of pan broiling is the same as that of broiling, and it is resorted to, as a rule, when the fire is not in the right condition for broiling.

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Source

Woman's Institute Library of Cookery, Volume 1.