‘I’m a chef, this is main reason your food always sticks to the pan’

If you’ve ever been cooking something and the food has stuck to the bottom of the pan, causing it to disintegrate, you’ve likely been left frustrated and wondering whether you need to replace your pans.

However, one chef has pointed out that things sticking isn’t “necessarily because of the cookware,” and can be for a multitude of reasons.

Justin Chapple shared the top three reasons why your food is probably sticking while cooking, and how you can avoid making the mistakes, so you can make delicious food and follow your favourite recipes drama-free, every single time.

He reckons that you’re probably “trying to flip your food too soon,” and this is causing your food to unnecessarily stick, and this is the “most common mistake” that people make when making their midweek meals.

Justin said that food will “release on its own” when it’s ready to be flipped, and “if it’s resisting, give it another minute because it probably isn’t ready yet”.

He also said you’re not preheating your pan correctly, and you should preheat it enough because your pan will be evenly hot and create a better cooking experience.

Justin shared that you “don’t want it too hot and you don’t want it too cold” for best results.

Your fat of choice should “shimmer rather than smoke,” as if it smokes, the pan is far too hot and needs to be cooled down.

Another reason is that “your heat is too high” and the food is burning before you even have any time to flip it, which is less than ideal, as if you’re cooking chicken, for example, you’ll end up with a burnt side and a side that’s cooked properly.

Justin said that this can damage non-stick pans and make them useless.

He said to reduce the heat when preheating and when cooking, and “while your food may take a little bit longer to cook, you’re gonna have so much more control”.

In the caption, it explained: “Proper preheating, temperature control, and letting your food release naturally before flipping are essential techniques for preventing sticking ​– regardless of the cookware material”.

In the comments, someone wrote: “Also, never pre-heat a dry pan/pot! Always add a little bit of oil/fat to cover the base before heating – irrespective of whether it’s the black or cream enamel”.

Another penned: “Thanks so much for these tips!”

“You make it look so easy,” one man wrote.

Have you had these problems in the past? Let us know in the comments…