The key to successfully searing meat and fish is a very hot pan. Using a pan that is not adequately heated may cause your food to stick to the pan, this will damage the appearance of your finished product.

As consumers we eat with our eyes as much as with our mouths. In theory if it looks good it may taste good. Obviously it is not that cut and dry but before the food reaches the table you see it then smell it then you taste it. Part of the searing process is about the flavor, texture and appearance.