Learn the chef tricks to prevent food from sticking to the pan

Whenever you prepare a recipe, does some of the food end up stuck to the pan? Often, the problem lies not in the cookware itself, but in simple execution errors.

With the right technique, it is possible to prevent food from sticking, even on a surface without a nonstick coating, assures chef Daniel Frenda, a gastronomy professor at Anhembi Morumbi.

To sauté an ingredient properly, the pan must reach the appropriate temperature before adding the fat, which should form a thin layer across the bottom. Check out the expert's tips below.

Mistakes that can cause food to stick to the pan

Pan too thin

For this type of preparation, the ideal choice is cookware that can retain heat, such as pans with a triple-layered bottom. On a very thin surface, when the food is added, the temperature drops. The result is that the food begins to release water and cook, rather than searing and forming a golden crust.

Pan not heated enough

The bottom of the pan has microscopic grooves. If it is not hot enough when the fat is added, air becomes trapped in these imperfections and causes the food to stick. Intense heat expands the metal and allows the fat to fill every crevice, creating a nonstick barrier.

Stirring or flipping too soon

To prevent sticking, wait for a golden crust to form before moving the food.

Wet food or too much food at once

If the ingredient is moist, the water must evaporate before a crust can begin to form. For this reason, pat it thoroughly dry with a paper towel before placing it over the heat.

Adding too much food to the pan at once — such as a large portion of chicken cubes all at the same time — causes the metal's temperature to drop, leading the food to release water and cook in its own juices instead of searing. Avoid overlapping layers and, if the quantity is large, cook in batches.

How to prevent food from sticking in a pan without a nonstick coating

- Place the dry pan over high heat — the flame should be concentrated under the bottom, not along the sides.

- Before adding the fat, the pan must be properly heated. To find the right moment, perform a simple test: dampen your fingertips and flick a few drops of water into the pan.

- If the water boils and evaporates immediately upon contact with the surface, the pan is not yet hot enough.

- The ideal point is reached when the droplets glide across the surface, forming small spheres that travel from side to side and take a while to evaporate.

↳ This is known as the Leidenfrost effect, a physical phenomenon in which a liquid, upon contact with a surface far hotter than its boiling point, forms a protective layer of vapor that prevents the liquid portion from boiling away rapidly. As a result, the droplets "dance" across the pan before evaporating.

- Once the water has disappeared, add your chosen fat, which should have a higher smoke point (the temperature at which the fat begins to burn and release smoke). Good options include corn oil or canola oil, lard, and clarified butter (regular butter burns). "Olive oil does not have as high a smoke point as other fats, but it handles a sauté perfectly well," notes the chef.

- In about 30 seconds, the fat will be heated: it becomes more fluid and begins to "ripple" across the pan. At that point, add the food, making sure it is very dry.

- Wait for a golden crust to form before flipping or stirring.

- Throughout this process, control the flame: if you notice smoke rising from the sides of the pan, lower the heat immediately.

According to the professor, the technique works well for sautéing foods such as chicken fillet, shrimp, pork chop, beef tenderloin medallion, and other proteins.

If properly executed, it can also work for eggs. "Eggs have the characteristic of sticking a little more. So this process has to be done very carefully. Then, for example, you can make an omelette in a conventional pan," he says.

Frenda points out, however, that he is not against using non-stick pans. "But I only use it for specific things, like eggs and sometimes a more delicate fish," he says. For everything else, the conventional utensil browns food better and leaves that pan residue, essential for adding flavor to sauces.

And what if the non-stick pan is the one sticking?

Over time and with use, the non-stick coating eventually wears out and the pan should be replaced. To preserve the coating for longer, some precautions are essential.

- Season the non-stick coating. Before first use, after washing the pan with a soft sponge and mild dish soap, coat the inner surface with oil or fat and place it over low heat for one or two minutes. Let it cool and wash again.

- Never use abrasive materials when washing, such as the rough side of a sponge or steel wool.

- Prefer silicone, nylon, or wooden spoons and spatulas. Metal utensils scratch the coating.

- Avoid thermal shock. Wait for the pan to cool completely before washing it or placing it under cold water.