Searer

Apart from searers and pans, this section of the kitchen requires two important items of subsidiary equipment, both concerned with sieving or straining, the one for use with the tilting pan and the other with the fixed pan.

Searers insist that a roast develops a rich crust when seared (it does) and that this crust seals in meat juices (it doesn't). After a lifetime of dutifully cooking roasts in a moderate oven, I've defected to the searers' camp.