Charring is the technique of exposing food to intense, direct heat, usually by grilling, broiling, pan-searing, or an open flame, so the surface blackens and develops a caramelized, smoky crust while the interior stays tender. The color and flavor come from the Maillard reaction at very high heat, generally above 400°F (204°C). It is commonly used on meats, seafood, and sturdy produce such as bell peppers, eggplant, corn, and pineapple. Charring is distinct from Cajun-style blackening, which relies on a spice coating seared in a very hot pan rather than direct exposure to flame or a bare hot surface.