I have tried my hand at the technique of pan roasting several times, generally with chicken or fish, however I can't ever seem to get an adequate sear/browning on the final product. Things also tend to mercilessly stick to my pan.
I am using a stainless steel (i.e. NOT nonstick) saute pan. Very nice pan with a heavy bottom, very even heat distribution.
I tend to pan-roast over medium to medium-high heat and I start with a mixture of oil and butter.
How can I improve my browning/caramelization? Is the solution to turn the heat all the way up? I'm worried that will produce way too much smoke (I have a weaksauce vent hood, it's built in to my microwave).
Thanks in advance