01
Heat the pan, then pay attention
The same food can steam or brown depending on moisture, temperature and how crowded the pan is.
02
Season in stages
Add modest amounts of salt as you cook and taste near the end. Acidity can bring a flat dish into focus.
03
Rest before cutting
Some roasted or seared foods benefit from a brief rest. This can make serving easier and the final texture more even.
04
Use gentle heat
Eggs, dairy-based sauces and delicate fish often need less heat than you expect. Lower the temperature before they toughen.