Use a non-stick pan, preheat the pan before adding food, use enough oil or butter, and avoid moving the food too soon.
Always preheat your pan before adding oil or food. This ensures an even cooking surface and prevents sticking.
Use oils with a high smoke point like canola, vegetable, or grapeseed oil. Avoid using butter alone as it has a lower smoke point.
Cook in batches if necessary to avoid overcrowding, which can lower the pan's temperature and cause food to stick.
Pat food dry with paper towels before cooking. Excess moisture can cause sticking and prevent proper browning.
Use non-stick pans for delicate foods like eggs and fish. Ensure the non-stick surface is not scratched or damaged.
Maintain the correct cooking temperature. Too low and food will stick; too high and it can burn and stick.
Allow food to sear and develop a crust before attempting to move it. If it's sticking, it’s not ready to be flipped.
Ensure there's enough oil or fat to coat the bottom of the pan. This creates a barrier between the food and the pan.
Regularly season cast iron or carbon steel pans to maintain a non-stick surface.
Use appropriate utensils like silicone or wooden spatulas to prevent scratching non-stick surfaces and to help release food from the pan.
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