Culinary arts require precision and delicacy, and sometimes, a moment of distraction can turn our culinary aspirations into charred or overcooked dishes. A common challenge when preparing meals is preventing ingredients from sticking desperately to the bottom of our cooking utensil. If you often find yourself facing this predicament, here are some practical tips to help you out.
Adapting to using a stainless steel pan after being accustomed to non-stick surfaces may take some getting used to. To avoid your food sticking to such a surface, consider the following advice for smooth cooking.
The Usual Trick with Salt
Start by heating your pan and add a tablespoon of coconut oil, spreading it well to the edges, and then remove the excess oil. Sprinkle a large amount of salt on the surface, and using a paper towel, rub the pan, including the edges, before removing all the salt with a fresh paper towel. This operation should be repeated after several uses as soon as you notice the problem reappearing.
Ensure the Pan is Properly Heated
Gradually bring up the temperature of the pan before adding any fat. A simple test to check the correct heat is to drop a few drops of water; if they “dance” or bead on the surface, your pan is at the ideal temperature. If they evaporate slowly, it means the pan is still too cool, and if they disappear immediately, it’s too hot.
Using Parchment Paper to Prevent Sticking
Cut a piece of baking paper to fit the size of your pan, drizzle with a bit of olive oil, place the paper down, then pour another drizzle of oil on top of it. Heat the pan over medium heat for a few minutes, then start cooking. This method is perfectly suited to the delicate cooking of fish.
Favor Gentle Cooking to Protect The Pan
Choose a moderate flame when using a stainless steel pan. By doing so, you not only reduce the risk of burning your food but also of it sticking to your pan.