3 rules to keep food from sticking to the pan

Do you still have problems with sticking to your steel pan?

Let's explore the Leidenfrost effect or how professional chefs work with steel pans!

3 rules to keep food from sticking:

1. Heat the pan well. This is the basis of the whole process.

2. Heat the oil in the pan.

3. Allow the product to form a crust.

The key to success is the right temperature of the pan. It should be between 190-195 degrees. But how do you determine it by eye?

Life hack from the chef: add a little water to the pan and heat it. If the water begins to "levitate" and slide across the surface, forming drops that do not spread, this is the Leidenfrost effect. This means that the pan is ready!

I remove the water, then add the oil, heat it up a bit, and boldly put our product in. Then, you can lower the temperature and wait for the crust to form. After that, it is quite easy to remove the product from the surface. Then, over time, you will "see" the correct temperature "by eye."

The egg is just an example. Scrambled eggs are better without a crust! Although... there is something to argue about here again.

But please note that such pans should not be cleaned with kitchen scrapers and scourers! They leave scratches that prevent the crust from forming in the future. Take care of your products!

Try this method and see for yourself: grilling on steel is easy!