Preventing Pan Sticking: Tips For Perfect Cooking

There's nothing more frustrating than food sticking to your pan. But before you blame your equipment, consider that the most common reason food sticks is that it hasn't caramelised and formed a crusty, golden-brown exterior before you've attempted to move it. This can be avoided by giving your food enough time to cook and reach the right temperature.

Another way to prevent food from sticking is to ensure your pan is hot before you add your ingredients. You can test this by adding a few drops of water to the pan – if the water fizzles or does nothing, the pan isn't hot enough. If the water forms tiny beads, the pan is too hot. The pan is ready when the water forms a slippery droplet that slides around the surface.

You should also make sure to add oil or butter to the pan before adding your food. This will act as a lubricant and create a barrier between the food and the pan.

Preheat the pan

Preheating your pan is one of the most important things you can do to prevent your food from sticking. When a pan is properly preheated, the moisture in the food is drawn away from the surface of the pan, and the fat that you add creates a slip and slide for your food. A lukewarm pan will draw the moisture to the pan, and the moisture makes the food stick.

To preheat your pan, place it over medium or medium-low heat to ensure even heat distribution. This can take anywhere from 5 to 10 minutes. You can test whether your pan is hot enough by performing the water droplet test. Drizzle a few drops of water into the skillet. If the water fizzles or does nothing, the pan isn't hot enough. If the water splits into tiny beads, the pan is too hot. The pan is ready when the water becomes a slippery droplet that slides around the skillet surface.

Another way to test the heat of your pan is to use a surface thermometer. Place the thermometer in the centre of the pan and turn it on. The ideal temperature for high heat is between 425 and 450 degrees Fahrenheit.

Once your pan is preheated, add oil or cold butter and allow the fat to heat up before adding food. This "hot pan, cold fat" method prevents food from sticking. When the oil is properly preheated, it will shimmer and thin, moving like water. At this point, your pan is ready for cooking.

Pat meat or fish dry

When cooking meat or fish, it's important to pat it dry before placing it in the pan. This is because you want the meat to cook as soon as it hits the pan, rather than the moisture on its surface. If your recipe says to rinse the fish before cooking, be sure to pat it dry.

When patting meat dry, it's important not to press the meat, as this will squeeze out its natural juices and moisture, which will result in a dry and flavourless piece of meat. Instead, lightly touch or brush the surface of the meat so that excess moisture is removed.

Paper towels are a good option for patting meat dry, but be sure to use a thick wad to prevent tearing. If you're using a cloth kitchen towel, place it straight into the wash bin afterwards for hygiene reasons.

Add oil to a hot pan

Adding oil to a hot pan is a great way to prevent food from sticking. However, there are a few things to keep in mind to ensure that your food doesn't stick and that your pan remains in good condition.

Firstly, it is important to heat your pan before adding oil or butter. This prevents the oil from breaking down prematurely, which can cause it to become sticky and ruin your culinary creation. Adding oil to a hot pan also helps to prevent splattering and grease fires. To test if your pan is hot enough, you can perform the water droplet test. Simply sprinkle a few drops of water into the pan. If the water fizzles or does nothing, the pan is not hot enough. If the water forms tiny beads, the pan is too hot. The pan is ready when the water becomes a slippery droplet that slides around the surface.

Once your pan is hot, add a thin layer of oil or cold butter and allow it to heat up before adding food. This "hot pan, cold fat" method is key to preventing food from sticking. When the oil is properly heated, it will shimmer and thin, moving like water. This is the ideal time to add your ingredients.

It is worth noting that the type of pan and oil you are using can also impact whether your food sticks. For non-stick pans, it is recommended to use a minimum amount of oil and add the oil when the pan is cold. For high-smoke-point oils such as peanut or grapeseed oil, it is best to use a hot pan. However, for low-smoke-point oils like olive oil or sesame oil, it is better to start with a cold pan to prevent the oil from burning.

Additionally, the amount of oil you use matters. A thin layer of oil, combined with heat and time, should be sufficient to prevent sticking. Using too much oil can lead to sticky situations and affect the taste of your food.

Deglaze the pan

Deglazing is a cooking technique that involves adding liquid to a hot pan to remove bits of food, called fond, stuck to the bottom. Deglazing usually occurs after searing a piece of meat, but it can also occur after sauteing aromatics or tomato paste. Those stuck-on bits are flavour gold, so deglazing is a great way to create a tasty sauce.

Here's how to deglaze a pan:

First, you'll need something to deglaze. This could be the fond left from cooking a piece of chicken, a cut of steak, or even tomato paste.

Next, slowly add your chosen deglazing liquid while the pan is still hot. Be careful, as the liquid can generate a lot of hot steam.

Using a wooden spoon, scrape the fond to loosen it from the pan.

Bring the liquid in the pan to a boil, then reduce to a simmer to concentrate the flavour. If you're cooking with alcohol, make sure it fully evaporates. Continue simmering the liquid until it reaches the desired consistency.

If the fond burns and tastes bitter, throw it out and try reducing the heat or cooking it for less time in future.

You can use just about any liquid to deglaze a pan, as long as the flavour is compatible with the finished dish. Here are some examples:

• Alcohol (wine, beer, cider, vodka)
• Stock (chicken or beef broth for a meaty taste, vegetable broth for a vegetal taste)
• Juices or sodas (apple cider, orange juice, or Coca-Cola for braised meats)
• Water (this can dilute existing flavours, so you may need to adjust seasoning)

Dairy products are not recommended for deglazing because they can easily curdle.

Season the pan

Seasoning a pan is a crucial step in maintaining its non-stick properties and preventing rust. It involves creating a natural, non-stick coating on the surface of the cookware by applying a thin layer of oil and heating the pan to a specific temperature. This process polymerizes the oil, forming a protective layer that prevents food from sticking and enhancing the flavour of dishes cooked in the pan.

To season a pan, first ensure that it is clean and dry. Then, apply a thin layer of vegetable oil, canola oil, flaxseed oil, or coconut oil to the entire surface of the pan, excluding the handle. Place the pan in the oven and heat it to the recommended temperature for your specific type of cookware, typically between 300 and 500 degrees Fahrenheit. Allow the pan to bake for the recommended amount of time, which will vary depending on the material of the pan. After baking, turn off the oven and let the pan cool completely. This gradual cooling process helps the oil to polymerize and create a durable non-stick coating. Once the pan has cooled, wipe it down with a clean cloth to remove any excess oil residue. Your pan is now seasoned and ready for use.

It is important to note that not all pans require seasoning. For example, non-stick pans coated with Teflon or ceramic do not require seasoning as they come with a pre-coated non-stick surface. Additionally, aluminium pans do not require seasoning, although hard-coated aluminium pans can benefit from it.

Frequently asked questions