Level: Scoolinary Team

Hi Hussain. The type of pan affects searing and texture: cast iron and stainless steel provide better heat retention and crust, while non-stick pans offer easier use but less intense searing. Moisture retention depends more on cooking technique than pan type. For beginners, cast iron or stainless steel pans are ideal for juicy, well-seared chicken breasts.

Here are some courses I recommend to master poultry cooking and searing techniques:
Oven Roasting: https://www.scoolinary.com/courses/oven-roasting
Cooking with Poultry: https://www.scoolinary.com/courses/cooking-with-poultry
French Cooking Techniques: https://www.scoolinary.com/courses/french-cooking-techniques

Level: Scoolinary Team

More than focusing on the type of pan whether it’s nonstick, cast iron, or another material what really matters is the cooking temperature. If what we’re after is a good sear and keeping the meat juicy, that depends directly on reaching and maintaining the right temperature while cooking, rather than on the pan’s material.