Without much fat to lubricate the surface between the pan and the food, the meat will stick. “Sticking is reduced on grill-like, dimpled and irregular pan surfaces that reduce direct contact between food and pan,” McGee says. Or you could go with manufactured nonstick cookware, whose coating smooths out the surface of the metal and separates it from the food. Contrary to what you might think, patience, rather than speed, is crucial to avoiding food that sticks. In other words, it’s best to put the time in up front — rather than scraping all that burnt-on food out of the pan later.

Source: Washington Post March 11, 2019 14:01 UTC