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Frying Pan Q&A

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Sticking s/steel frying pan

Posting date: 7th October 2010 10:34

Q I am struggling to make my stainless steel frying pan not stick despite following the pan instructions. Can you help?

A The instructions on your stainless steel frying pan advise that you to reduce heat by 30 - 50% before you fry. In fact, I think you need more advice than this. Professional chefs use stainless steel frying pans all the time without the need for a non stick surface, and without the issue of food stickiness. It does take practice and skill to achieve this and for myself, I use a non stick surface as it is so much more forgiving. Using a stainless steel frying pan requires more attention to be given to the cooking process to avoid dishes being spoiled. As I understand it, it is best to sear the food when first placing it in the pan by pressing it down. Then, when seared, release the piece of food and it's surface with contract. After this the food should not stick. This is easier with some foods rather than others. So a piece of meat responds to this more easily than a piece of fish, for example. But, really, as I am not a trained chef, I am hesitant to give you more advice than this!

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