Saute Pan Sticking: How To Prevent Food From Sticking

Whether you're a culinary connoisseur or a novice cook, the type of pan you use can make a big difference in the kitchen. While a frying pan and a saute pan may seem similar, there are some key differences to keep in mind when deciding which one to use. A saute pan has straight sides, a larger surface area, and a lid, making it ideal for searing meat, reducing sauces, and cooking saucy dishes. On the other hand, a frying pan, often called a skillet, has slanted sides, making it better suited for stir-frying and dishes that require a lot of movement and added ingredients. So, do foods stick in a saute pan? The answer is, it depends. While a non-stick coating can be added to a saute pan, it's not always the best option for every dish. For example, high-heat cooking methods like searing steak or browning vegetables are better done on stainless steel, as non-stick pans have a protective coating that breaks down at high temperatures. Additionally, acidic foods like tomatoes or citrus can also break down the coating of a non-stick pan. So, while a saute pan is a versatile tool that can handle a variety of cooking techniques, it's important to consider the specific needs of your dish when deciding on the best type of pan to use.

Searing meats

Searing meat is a simple and practical technique that every good chef should have in their repertoire. It is a process where meat is cooked at a high heat to form a caramelized crust, resulting in a juicy and flavourful piece of meat.

Gather Your Ingredients:

• Meat: Choose meat that is an inch or less thick for searing. This could include sirloin, ribeye, chicken, pork, fish, or filet mignon.
• Meat Seasonings: Kosher salt and freshly ground pepper are typical seasonings used.
• Aromatics: Minced shallot, garlic, onion, or leek add flavour.
• Liquid: Use a strong liquid such as wine, broth, cider, or orange juice.
• Butter: Cold butter will be used in the pan sauce.
• Finishers: Fresh herbs, vinegar, mustard, horseradish, and other ingredients can be added for flavour.

Prepare the Meat:

Trim any excess fat from the meat, as too much fat can cause splattering. Cut the meat according to how it will be prepared. For example, if it is for a stew, cut it into small chunks.

Pat Dry and Season:

Use paper towels to blot the meat dry. Dry meat will caramelize better and develop richer flavours during browning. Season the meat with salt and pepper. It is important to do this just before cooking, as salt draws moisture out of the meat.

Heat the Pan:

Use a stainless steel or cast-iron skillet for searing. Avoid non-stick pans. Heat the pan over medium-high to high heat. Add a thin coating of vegetable oil or another high smoke point oil. The oil is essential for uniform surface contact between the meat and the pan, ensuring even caramelization.

Cook the First Side:

Place the meat in the hot pan, ensuring the pieces are not crowded. Each piece should be about half an inch apart. Do not move or flip the meat for 3-5 minutes to allow for proper searing.

Cook the Other Side:

After the first side is caramelized, use a spatula to flip the meat and cook the other side for another 3-5 minutes. Check the meat with an instant-read thermometer to ensure it is cooked to your desired temperature:

• Medium-rare: 125 degrees F
• Medium: 135 degrees F
• Medium-well: 140 degrees F

Rest the Meat:

Once the meat reaches the desired temperature, transfer it to a plate, cover it with foil, and let it rest for 5-10 minutes. This allows the meat fibres to soften and the meat to absorb its juices.

Make a Pan Sauce (Optional):

The leftover caramelized bits in the pan, known as "fond," can be used to make a flavourful pan sauce. If the fond is burnt, discard it. Add aromatics such as onion or garlic to the pan and cook over medium heat for about 2 minutes. Then, add your chosen liquid to deglaze the pan, scraping up the browned bits. Simmer to reduce the liquid, then add butter to thicken the sauce. Finally, add any meat juices that have pooled on the plate and season to taste.

Tips for Successful Searing:

• Ensure your pan is hot enough before adding the meat.
• Do not crowd the pan; use a pan large enough to accommodate the meat comfortably.
• Resist the temptation to move or flip the meat too soon. Allow it to sear and form a crust.
• If the glaze on the bottom of the pan looks dry or burnt, lower the heat and add more oil.
• For larger pieces of meat, such as a steak, sear for about 2-3 minutes per side to ensure a safe internal temperature.
• Always rest the meat after searing to allow the fibres to soften and the juices to redistribute.

Searing meat is a fundamental technique that adds immense flavour to your dishes. By following these steps and tips, you'll be well on your way to creating mouthwatering seared meats!

Cooking saucy dishes

Choose the Right Pan: Select a sauté pan with straight sides, which will give you a larger surface area for cooking. This design helps prevent food from spilling out while you're stirring or adding ingredients. Ensure your pan is made from a sturdy, heavy material that will cook your food evenly, such as stainless steel or enameled cast iron.

Prepare Your Ingredients: Wash and pat dry your ingredients, cutting them into uniform sizes to ensure even cooking. For meat and poultry, select tender cuts such as steaks, chops, cutlets, chicken tenders, or skinless, boneless chicken pieces.

Heat Your Pan: Lightly coat your pan with oil or use a non-stick cooking spray. Preheat your pan over medium-high heat until hot. For chicken, use 2-3 teaspoons of oil, while for meat, a non-stick cooking spray or a heavy non-stick pan is preferable.

Cook Your Ingredients: Add your ingredients to the pan, reducing the heat to medium. Avoid adding liquids or covering the pan. Stir your ingredients with a spatula or wooden spoon, or shake the pan gently to ensure even cooking.

Make a Pan Sauce: Once your ingredients are cooked, you can create a delicious pan sauce using the tasty browned bits left in the pan. This is a great way to add extra flavor to your dish.

By following these steps, you'll be able to create delicious saucy dishes in your sauté pan with ease!

Shallow frying

To shallow fry, put a small amount of oil into a heavy-bottomed pan with straight sides that are at least 2 inches tall. Heat the oil and then add the food, ensuring it sizzles as soon as it hits the pan. The food should be dry or coated in a batter, flour, or breadcrumbs. Adding food that is wet makes the oil spatter, and the food will not brown well.

To test the temperature of the oil, use a thermometer, or drop a bit of water into the pan. If the water sizzles and evaporates immediately, the oil is ready to use. You can also drop a cube of bread into the oil—a 1-inch cube should brown in about 40 seconds when the oil temperature is around 375 °F.

When the oil is at the correct temperature, place the food in the pan, ensuring it sits undisturbed for a few minutes on each side so a crust can form and the food can brown properly. Use tongs or a spatula to turn the food and cook on the other side until it is also browned.

Drain the fried food on paper towels as soon as it comes out of the oil. If necessary, keep the food warm in a 200 °F oven.

Sautéing vegetables

Sautéing is one of the fastest ways to cook vegetables. The word comes from the French word "to jump", meaning that you'll need to keep stirring or flipping the pan for the entire cook time.

To sauté vegetables, you'll need a good skillet and a fat to use for cooking, typically either olive oil or butter. Sautéing browns the outside of the food, which helps complex flavours to develop. This is called the Maillard reaction, the scientific term for browning food.

• Chop the vegetables into bite-sized pieces. Toss them in a bowl with olive oil, dried oregano, kosher salt, and fresh ground black pepper.
• Add olive oil to a large aluminum or cast-iron skillet and heat over medium-high heat.
• Add the vegetables and cook until crisp, about 10 to 12 minutes, stirring frequently. Taste to assess doneness.

You can also sauté vegetables in a non-stick pan, but they won't brown as much.

Some vegetables that you can sauté include:

• Broccoli
• Asparagus
• Mushrooms
• Cauliflower
• Onions
• Bell peppers
• Zucchini
• Peas (in their pod)
• Grape tomatoes
• Eggplant
• Corn kernels

When sautéing vegetables, use a fair amount of oil for browning, moisture, and flavour. You can also adapt the recipe with other herbs or add spices for different flavour profiles.

Braising

Step 1: Getting Started

Use a heavy-bottomed, deep pot, like a Dutch oven, and add some oil. Season your meat and get the pot nice and hot.

Step 2: Sear the Meat

Add the meat and brown or sear it. You want a deep dark brown colour on all sides. Then, remove the meat and set it aside.

Step 3: Vegetables

Add vegetables to the pot. You can use onions, leeks, shallots, garlic, or any combination of vegetables, aromatics, herbs, and spices you like. Cook until they are soft and starting to brown.

Step 4: Deglaze

Deglaze the pan with a liquid such as wine, vinegar, stock, or water. The acidity of the liquid will balance the richness of the meat. Scrape up any browned bits from the bottom of the pan to add flavour and richness to the dish.

Step 5: Add Meat and More Liquid

Return the meat to the pot with the vegetables. Add stock or water, or another liquid of your choice, halfway up the meat and bring to a boil. Then, lower the heat to a simmer. You can add aromatics at this point.

Step 6: Braise

Cover the pot and cook over low heat, either on the stovetop or in the oven at around 300-350°F. Braise for 1-3 hours, checking occasionally and adding more liquid if needed, until the meat is tender and can be pulled apart with a fork.

Step 7: Serve

Once the meat is fork-tender, it's ready to serve. You can reduce the sauce by removing the meat, covering it to keep warm, and boiling the liquid until it thickens. Then, simply sauce the meat and serve with your choice of starch, such as polenta, rice, or bread, to soak up all the delicious flavours.

Frequently asked questions