---
title: Pan - Recommended Cooking Temperatures
updated: 2020-09-04 16:47:28Z
created: 2020-09-04 16:34:54Z
---

Pan - Recommended Cooking Temperatures

[HestanCue_RecommendedCookingTemperatures.pdf](../../_resources/HestanCue_RecommendedCookingTemperatures.pdf)

[Hestan\_Cue\_-*Temperature\_Chart\_Fahrenheit*-_Printable.pdf](../../_resources/Hestan_Cue_-_Temperature_Chart_Fahrenheit_-_Printa.pdf)

# 450

HIGH

## PROTEIN - QUICK SEAR, CHAR

Sous Vide Meats, Crispy Skin Fish  
Great for crisping skin or developing crust. Typically you should sear for 1-2 minutes per side  
and then finish cooking at 350°F.

## VEGETABLES - CHAR, BLISTER

Broccoli, Green Beans  
To develop color while maintaining crunch, or develop crusts on vegetables that release water, like mushrooms.

# 425

## PROTEIN - SEAR, STIR-FRY

Shrimp, Cubed Meats  
The ideal temperature to develop color and cook small proteins like scallops, shrimp or stir-fry.

## VEGETABLES - STIR-FRY, PAN FRY

Peppers, Carrots, Home Fries  
For cooking small (or small cut) vegetables and developing color.

# 400

## PROTEIN - BROWN, PAN FRY

Pork Chops, Chicken  
An all-around temperature for cooking  
meat while developing color.

## VEGETABLES - ROAST

Asparagus, Corn (off the cob), Zucchini  
Great for quickly caramelizing produce high in natural sugars or cooking large (or large cut) vegetables.

# 375

## PROTEIN - BROWN, SHALLOW FRY

Chicken Cutlet, Pan Fried Fish, Ground Meats  
The perfect temperature for gently frying  
breaded meats or browning butter.

## VEGETABLES - BROWN, SHALLOW FRY

Brussels Sprouts, Pancakes, Hash Browns, Crispy Eggplant  
Great for cooking tough vegetables, batters, or shallow frying breaded items and fritters.

# 350

## PROTEIN - PAN ROAST AFTER SEAR

Steak, Lamb  
The sweet spot to finish your meat after a quick  
sear at a higher temperature.

## VEGETABLES - SAUTE, TOAST

Onions, Garlic, Peppers, Quesadilla  
The quintessential saute temperature. Also good for toasted sandwiches, like a crispy and gooey grilled cheese.

# 325

## PROTEIN - SCRAMBLED EGGS

Scrambled, Country Omelettes  
Best with butter or non-stick cooking spray (not oil). We recommend no more than 4 eggs at a time.

# 300

## PROTEIN - RENDER

Duck Breast, Pancetta  
To slowly draw out fat for use in other recipes or to  
make your meat extra crispy.

## VEGETABLES - CARAMELIZE, SWEAT

Onions, Garlic, Peppers  
The best temperature to gently cook and gradually develop color.

#250

## PROTEIN - FRIED EGGS

Sunny Side Up, Over Easy, Egg White Omelettes  
For that elusive tender egg white, low temperature is key.  
Best with butter or non-stick cooking spray (not oil).