| What is the cut? You might be buying brined chicken (salt solution). If it was previously frozen, and not thawed out this might be the problem. Maybe you are "crowding" the pan? When you put too much protein in the pan too close together, the meat steams instead of searing. It needs space for the moisture to air out. Or you might have lots of surface moisture. Based on your scant description, I'm guessing this might be your issue. Regardless, try this next time: - line a flat plate with paper towels - take your protein out of the packaging, and pat dry on all sides with other paper towels - place protein on the lined plate - turn over and replace towels after 12 or so hours. to avoid this, and the lining, you can put the protein on a rack with a towel underneath so air can circulate under the meat - put back in your fridge overnight on lowest shelf, uncovered (fridge is a very dry environment) - next day, surface should be very dry - take protein out 45 minutes before cooking it - super hot pan + high smoke point oil + don't crowd it + dry protein surface == nicely seared note: super hot + nonstick is toxic. use cast iron, or stainless that works with induction. induction should get hot enough to sear at 500-700 degrees |