Why Food Sticks — and How to Stop It

Reason 1: The pan was not hot enough

Cold carbon steel grips food. Preheat the pan before adding oil, especially for eggs, fish, tofu and meat. Medium heat is usually enough for preheating. You are warming the steel, not launching a rocket.

Reason 2: The oil went in too early or too late

Add oil after the pan is hot. Give the oil a few seconds to shimmer, then add the food. If oil smokes wildly, the pan is too hot. If the oil sits there looking sleepy, it may not be hot enough. With practice, this becomes instinctive.

Reason 3: The food was wet

Moisture is the enemy of browning. Pat steak, chicken, fish and tofu dry before cooking. Drain vegetables after washing. If food steams before it sears, it will often stick and turn pale instead of crisp.

Reason 4: You moved it too soon

Protein often releases once it has formed a crust. If you try to move chicken or salmon the second it touches the pan, it will resist. Let it cook. When the surface is ready, it usually loosens with much less drama.

Reason 5: The pan was crowded

Crowding drops the temperature and traps steam. Instead of browning, food sweats. Cook in batches for mushrooms, tofu, steak strips and stir-fries. It feels slower for one minute and tastes better for the entire meal.

Quick fixes by food

• Julien note: A little sticking can become fond, and fond can become sauce. Catastrophe? No. Dinner? Possibly excellent.
• Eggs: use moderate heat, enough fat and a pan with some seasoning already built up.
• Fish: dry thoroughly, preheat well and wait for the crust before flipping.
• Tofu: press or pat dry and use more oil than you think at first.
• Mushrooms: cook in a hot pan and avoid stirring constantly.
• Chicken thighs: start skin-side down and give them time.