How come with any pan we use to cook with, even cast iron, our food sticks to the bottom of the pan?

Question

even if we use oil or water EVERYTHING sticks! we have an electric stove and I'm used to gas.

Answer 1

Do you heat your pan up before adding the oil? The secret is to first heat the pan till it is very hot and then add in the quantity of oil required. The ingredients are then added and fried slowly over medium heat. This will prevent the food sticking to the bottom of the pan.

Answer 2

It's usually something about the temperature of your pan. Normally, nonstick pans have the teflon or some sort of other coating to prevent your food from sticking. If the pan is one of the uncoated, classic old school cookware, the likelihood of the food (usually proteins) sticking increases. The surface is rough and unfinished, so food gets stuck to the surface and burns there. A way to avoid this would be to season the pan very well with bacon grease. You should also heat the pan to sear the food, that way it doesn't stick forever (Like on a grill). The less the food touches the surface, the less it sticks.

It can also be the stove, but the only problems the stove will give you is inconsistent temperature.

Answer 3

Cast iron cookware has to be well seasoned. This site has instructions for seasoning. This can be done at any point of the pot's life.

http://en.wikipedia.org/wiki/Seasoning_%28cast_iron%29#Seasoning

Otherwise, heat up your pan prior to adding the oil for cooking, unless you spray it with Pam, use that on a cool pan. Make sure the food is added to the hot pan and oil. Choose a lower cooking temp and let the pan heat up longer. Keep turning and moving the food around until it begins to cook. Add a little more liquid to the pot as the food cooks and stir and scrape the bottom of the pot. It's a technique that takes some practice.

Answer 4

Try using some oil in the pan before the food. Don't turn it on high ever. I use medium most of the time. And, feel free to lift the pan off of the burner if burning starts. And, return it when the pan after the food cools a bit. And, keep the food moving if there is no water in the base of what you are cooking, as in sauteed food.

Also, T-Fal pans are great for cooking eggs. They are very good non-stick pans.

Answer 5

you'll have a sturdy frying pan, heavy and chrome metallic. do no longer skimp, get an All Clad. don't get non-stick. The pans that are non-stick do no longer make sturdy fond. those browned bits are a source of incredible style in sauces and gravies. i could get the 12" saute, which has sloped facets and is extra versatile than the promptly-sided fry pan. slightly pricier.. around $one hundred thirty five. Then, get a three qt saucier pan for almost each and every thing else. WIth a lid, it incredibly is used interior the oven, for braising, and an excellent variety of different makes use of. If those are too extreme, attempt Emerilware. comparable, yet no longer as heavy. The 0.33 variety to get is a forged iron pan. no longer something fries chicken or steaks to boot and it incredibly is decrease priced. Takes a honest volume of maintenance, yet is properly worth it.

Answer 6

Unless you cook food swimming in oil, sticking is just a fact of life; even in non stick pans. But do not despair. That food stuck to the pan is a blessing. De-glaze the pan with beef stock, chicken stock, wine or cream and you have a tasty sauce!!

Answer 7

i think if it does that then "get a new pan"...i really think the pan is over used if not maybe rusty even if it doesnt look like it. Depending on that you might wanna try different types of oil or maybe PAM for the food to not stick. Also another thing might be is that you might not have clean the pan very good???

Answer 8

Use non-stick pans for less hassle.

For other pans, before frying, heat the pan until it is hot enough before pouring in the oil. Swirl your pan so that the oil lines the pan enough before you fry your food.
When boiling soup, stir once a while to prevent the food from sticking to the bottom. Gravy tends to stick if cooked for some time, so constant stirring would prevent that.

Answer 9

Some pans that I have used in the past will stick regardless. I have one teflon skillet and the rest are cast iron or stainless. One of the things I have tried to live by is "hot pan, cold oil, food won't stick".

Answer 10

You may need to cook on a less setting. You can control with gas so much easier. You have the full range of 1-10 with gas. With electric you have 1,5,10. Best to chose a 1 or a 5 - better food and you ruin your pots and pans as much.

It is a hard transition to make.