when i fry foods in the new pans everything sticks,,and i do not want to use a no stick spray,,is there anything i can do to stop foods from sticking?
2007-01-30 01:04:49 · 11 answers · asked by lowfade2001 1 in Food & Drink ➔ Cooking & Recipes
Again...not to sound like veryone else...but again we don't know just what kind of cookware you have purchased....but you have gotten very good answers from many people on here. If you have stainless steel....or cast iron and you aren't used to cooking with either....you may simply be cooking at too high of a temp? I had this problem when I first started at a culinary school. My cookware at home was of poorer quality....and didn't conduct " heat" as well as the pro cookware at school ...so try lowering your cooking temp ....along with a good "pan seasoning" process....enjoy!
2007-02-02 15:44:14 · answer #1 · answered by Anonymous · 0⤊ 0⤋
You haven't specified what kind of material your new pots and pans are made from. If they are made from cast iron, you need to season them before use. If not, any food cooked in these pots will have a tendency to get stuck to the pot.
Seasoning cast iron pots and pans is fairly easy. Here's the procedure for your reference
Heat the oven to 250 - 300 degrees Celcius
Coat the pan with lard or bacon grease. Don't use a liquid vegetable oil because it will leave a sticky surface and the pan will not be properly seasoned.
Put the pan in the oven. In 15 minutes, remove the pan & pour out any excess grease. Place the pan back in the oven and bake for 2 hours.
Repeating this process several times is recommended as it will help create a stronger "seasoning" bond
Cast Iron Cookware must be seasoned properly and it will last a life-time. Hope this is of help to you.
2007-01-30 01:13:59 · answer #2 · answered by Krayzeeindian 3 · 0⤊ 0⤋
If you are using steel wool --- STOP !!!!
Steel wool causes microscopic scratches in the surface of the pan which collects food particles and cooks them long before the main dish is ready. This causes those food particles to burn quickly and cause the problem.
Go back to square one.
Put a couple of tablespoons of detergent together with enough water to cover. Bring to a boil and let simmer for a few minutes.
Pour out remainder of liquid into sink. Using a heavy cloth or mitt, (so that You don't get burned), wipe out the residual debris. Wash with clean water and dry thoroughly to remove detergent. When the pan is spotless, you need to "cure" (as it is called) it.
To cure: Wipe the pan with a generous amount of oil. Place it on the stove to warm it (but not burn it) for a few minutes. Remove from stove and wipe it clean, being careful not to burn yourself.
By filling the scratches with oil, and storing it oiled until next use, you are preventing food debris from filling those scratches.
New pans should always be "cured" before use, and periodically after use.
Using this method, you will discover that a family only needs to buy a single set of quality pots and pans in their lifetime
2007-01-30 01:40:12 · answer #3 · answered by Diogenes 3 · 0⤊ 0⤋
I'm not sure. I have some Kitchen Aid brand that have lasted, as well as a Calphalon that has done well. The key to keeping nonstick surfacing on the pan is to NOT heat the pan w/o food in it. I know they do on Food Network, but they have a budget to replace pans that get a little dirty! Oh, and nonstick "cook's essentials" from QVC totally suck in that regard. Coating peeled off within 6 months. Avoid them!
2016-03-29 09:37:01 · answer #4 · answered by Anonymous · 0⤊ 0⤋
My wife says to use a little canola oil, and cook at medium temps. We had the same problem, and we will not own the no-stick teflon, etc. products, so we started buying cast iron, and couldn't be happier. You use oil and bake the pans to season them, which makes them no-stick. For us, that was the way to go.
2007-01-30 01:13:23 · answer #5 · answered by Anonymous · 0⤊ 0⤋
What type of pans are you using? If cast iron, you will have to 'temper' them. Instructions would have been on the label.
If non-stick...they are ruined. get new ones and follow directions.
If just plain sheet metal, use peanut oil, olive oil, or butter/margarine.
A good cook-book would have detailed instructions for beginning cooks.
2007-01-30 01:09:26 · answer #6 · answered by credo quia est absurdum 7 · 0⤊ 0⤋
What are the pans made of? If they are stainless steel you can put a bit of salt in the bottom of the skillet as you heat it up. When it is hot remove the salt and your food will not stick.
2007-01-30 01:09:31 · answer #7 · answered by bevrossg 6 · 0⤊ 0⤋
I use olive oil in the bottom of my pans. it works rather well.
2007-01-30 01:08:56 · answer #8 · answered by Ally cat 1 · 0⤊ 0⤋
Just buy some teflon and line your pans...that's what I did.
2007-02-02 15:28:47 · answer #9 · answered by J. Ruff 1 · 0⤊ 0⤋
Use butter. You have to put something on it in order for it not to stick.
2007-01-30 01:08:22 · answer #10 · answered by Mujer Bonita 6 · 0⤊ 0⤋