[EGreg]

Asking the biochemists here…

Is all searing associsted with carcinogens regardless of how it is done — eg toaster, grill in open flame, in a pan? I tend to really like the seared pieces on bread, steaks, and especially slices of Schwarma / Gyro / Doner

[mplanchard]

AFAIK almost all charred compounds contain some amount of carcinogens of some kind. The question is just whether it’s worth it to you.