I bought a new frying pan and pay a a few hundred for it but for some reason even on low heat everything still sticks to it. Any solutions?
2007-01-09 13:56:41 · 13 answers · asked by flying_dawg 3 in Food & Drink ➔ Other - Food & Drink
Put some oil in it and bake in the oven for an hour 400 till it stops smoking. Don't wash it after you bake it. If you do use it, rinse it out with hot water and add little bit of oil and salt.
After a week of use you will notice that it has a slick lining and food won't stick to it.
2007-01-09 14:06:04 · answer #1 · answered by Island Girl 5 · 0⤊ 0⤋
Yeah, I can relate: those dang "non-stick" frypans never seem to live up to the hype. I always used a cooking spray like Pam, even when the pan's brand new. Then I got sick of messing around and went back to using my treasured ol' cast iron frying pan. You know, once that iron is properly seasoned, it's as good a non-stick surface as you could hope for. And nowadays, cast iron cookware is available pre-seasoned and ready to go. You don't have to scrub off the wax they once applied to cast iron so it would not rust between the time it was shipped from the factory and wound up in your kitchen. With the new, pre-seasoned stuff, just wash it in warm water with a common dishrag, then dry it thoroughly. I've given away all my aluminum and modern no-stick frying pans but for a single six inch one I use with cooking spray on rare occasions when I want an egg over light. Nice thing, too, about cast iron frying pans besides outperforming other materials - they ain't gonna cost no hundreds of bucks! Got my 12-inch pan for sixteen dollars. Disadvantage? Well, cast iron is heavy, which for some folks can be a significant issue. Anyway - try the non-stick cooking sprays. If that does not fix your present skillet, give iron a try.
2007-01-09 14:11:27 · answer #2 · answered by Anonymous · 0⤊ 0⤋
what did you buy ?
If the pan is not a non-stick then the rule is to heat the pan and then add the oil .
The pan should be hot enough that you can barelly touch it with a naked finger tip. Just quickly tap it. The heating process opens up the microscopic pores in the metal and allows the oil to fill therm up creating in effect a non stick barrier.
If it is nonstick do it the other way
2007-01-09 14:15:32 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Mabe you should try using pam cooking spray that might keep the food from sticking to the frying pan.
2007-01-09 15:05:58 · answer #4 · answered by Anonymous · 0⤊ 0⤋
If you rub it with white vinegar, that is suppose to make it non-stick for 3 months. I just heard about this, so I haven't had a chance to try it yet. The hint came from a show on kitchen hints I saw last night on the Food Network.
2007-01-09 14:13:53 · answer #5 · answered by Virginia S 3 · 0⤊ 0⤋
Wow, a few hundred? If it is anodized but NOT non stick, I would keep seasoning after washing. I would lightly oil a piece of paper towel and keep wiping the bottom with that every time after you wash and dry it.....
If it is non stick, I would just spray it every time before use.
2007-01-09 14:06:27 · answer #6 · answered by otisisstumpy 7 · 0⤊ 0⤋
you gotta get the pan hot, then add the oil, butter, etc and let that get hot before adding whatever it is you are cooking. If it still sticks, I say return the pan and get a new one.
2007-01-09 14:41:02 · answer #7 · answered by lady_daizee 3 · 0⤊ 0⤋
Did you pay hundreds of dollars for this pan and think to get one w/ a nonstick coating? If so, return it as defective.
2007-01-09 14:02:49 · answer #8 · answered by Sugar Pie 7 · 0⤊ 0⤋
Yes, use high heat.
before searing an item you must get the pan and oil very hot, allow the item to sear without moving it, and then flip.
Chef Mark
2007-01-09 14:01:12 · answer #9 · answered by Chef Mark 5 · 0⤊ 0⤋
Buy a better brand of pans?
2007-01-09 14:00:11 · answer #10 · answered by Mark B 4 · 0⤊ 0⤋