The skillet is seasoned already and I have been warming it up before I put the potatoes in but they still stick.
2007-02-11 09:21:26 · 12 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
They always stick in mine too.
I guess if you put a huge amount of oil in they won't stick.
But I can never bing myself to put that much oil in the fry pan.
2007-02-11 11:37:29 · answer #1 · answered by Emily A 3 · 0⤊ 0⤋
The problems is not the skillet it is the amount of starch in the potatoes. Try soaking the potatoes in water before you try to fry them. Also be sure that the potatoes are dry before you start to fry.
2007-02-11 09:34:58 · answer #2 · answered by dpon62 3 · 0⤊ 0⤋
i have ion skillets .first never wash your ion skillet this well make your food stick to it .spray your skillet wth cooking spray warm it up some while still warm wripe the in side of it out with paper towels but be care not to burn your self . then pour some more cooking grease in it ( the mount you want to use ) don,t get your grease to hot cook mid hi this sured help keep from sticking . (PS you kids that are reading this you do not try this you can get hurt allways ask your mom if you need help in the kitchen).
2007-02-11 09:46:12 · answer #3 · answered by ? 4 · 0⤊ 0⤋
I always spray the cast iron skillet with a non-stick cooking spray (ex. Pam) and then add bacon grease or fat of your choice. They won't stick and clean up is easy.
2007-02-11 15:56:30 · answer #4 · answered by ? 2 · 0⤊ 0⤋
Unfortunately the answer is more oil or butter since the pan's seasoned. We have a very well seasoned cast iron pan and it just happened to us 2 days ago.
2007-02-11 09:35:37 · answer #5 · answered by chefgrille 7 · 0⤊ 0⤋
Use some peanut oil in the pan before you put the potatos in. You can cook at higher temperatures with peanut oil.
2007-02-11 14:34:11 · answer #6 · answered by Dick G 2 · 0⤊ 0⤋
I use a nonstick pan with 1 tbsp oil and 1 tbsp butter for 2-3 medium sized potatoes, cubed. Heat the oil and butter over medium-high, add your potatoes, and cover with a tight-fitting lid. reduceheat to medium, stir every 2 minutes or so, and serve once they are fork-tender. the secret is the steam captured by the lid- it cooks the potatoes faster, and helps loosen the potatoes from the pan while still allowing them to get golden brown and delicious. it works for hashbrowns,too.
2016-05-23 22:27:06 · answer #7 · answered by ? 4 · 0⤊ 0⤋
fry them in light canola oil
(and why are you still using cast iron, anyways?)
2007-02-11 09:29:51 · answer #8 · answered by AgentZero 4 · 0⤊ 0⤋
add oil, but then after it gets going, lower the heat enough so it fries but doesn't stick...
2007-02-11 09:31:12 · answer #9 · answered by n o 2 · 0⤊ 0⤋
spray them (inside frying pans) with oil--like pam--
2007-02-11 09:30:55 · answer #10 · answered by cork 7 · 0⤊ 0⤋