Food Cooking Tips & Techniques Cooking Cooking Solutions: Avoid Overcrowding the Pan Piling too many ingredients into a skillet or baking sheet results in pale, flavorless food. Here's what to do instead. By Real Simple Editors Real Simple Editors Facebook Instagram Twitter An article attributed to "Real Simple Editors" indicates a collaborative effort from our in-house team. Sometimes, several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The REAL SIMPLE team strives to make life easier for you. They are experts in their fields who research, test and clearly explain the best recipes, strategies, trends and products. They have worked for some of the most prestigious brands in lifestyle journalism, including Apartment Therapy, Better Homes & Gardens, Food & Wine, the Food Network, Good Housekeeping, InStyle, Martha Stewart Living, O: The Oprah Magazine, Parents, POPSUGAR, Rachel Ray Every Day, and Vogue. Real Simple's Editorial Guidelines Updated on September 23, 2016 Share Tweet Pin Email When too many ingredients are in one pan, the heat from the skillet gets trapped under the food and creates steam. The food cooks, but it won’t get that delicious caramelized crust that makes meat succulent and potatoes and vegetables caramelized and crisp.Instead, give every piece of food some breathing room in the pan. Make sure pieces aren’t touching one another so that heat and air can circulate around them. This will help your food develop color, which means flavor, and lock in moisture.If you don’t have a large enough skillet or baking sheet, cook in batches. Keep the first batch warm on a plate tented with foil or in a low-temperature oven while you prepare the second. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit