Have you ever started cooking your favourite meal, only to find the food stubbornly stuck to the pan? Don’t worry — it’s not your cooking skills. There are a few common reasons why food sticks to stainless steel cookware, and the good news is, they’re easy to fix!

 

Let’s break it down with three simple but important tips:

 

1. Cold Wok and Cold Oil

Make sure the oil and cookware heat up together. If you add cold oil to a hot pan or vice versa, food may stick as the cooking surface isn't evenly heated. Start with a cold pan and cold oil, and allow them to heat up at the same time before adding food.

 

2. Cooking Oil is Too Hot

Overheating oil can cause food to burn quickly and stick to the pan. This often happens when the pan is left on high heat for too long before adding ingredients. To avoid this, monitor the heat and add food when the oil is hot but not smoking.

 

3. Temperature Difference Between Food and Oil

If your ingredients are too cold or wet, especially right out of the fridge, they’ll lower the pan’s temperature and cause sticking. Be sure to fully thaw and pat-dry food before cooking — this helps achieve a perfect sear and prevents water from disrupting the oil's temperature.

 

💡 Quick Tips for Better Cooking:

·         Preheat your pan properly with oil.

·         Avoid overcrowding the pan to maintain heat.

·         Use a stainless steel or wooden spatula to gently release food without scratching.