What to do to prevent food from sticking to the steel pan: 3 tips from a celebrity chef

Housewives spend a lot of money on buying various kitchen utensils. As a rule, they never skimp on buying pans with a high-quality coating. They are motivated by the desire to prevent food from sticking during cooking.

However, many chefs cook with ordinary steel pans. So why not try using them not only in a professional kitchen but also when preparing an ordinary dinner? Chef Volodymyr Yaroslavskyi shared on Instagram what you need to do to prevent food from sticking to a steel frying pan.

According to him, three basic rules will prevent food from sticking to such a frying pan:

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.

Another key to success is the right temperature for the frying pan. It should be between 190-195 degrees. But how do you determine the temperature if you don't have a thermometer at hand? It's quite simple. Add a little water to the pan and heat it. If the water begins to "levitate" and slide over the surface, forming drops that do not spread, this is the Leidenfrost effect. This means that the pan is ready to start cooking.

Remove the water from the pan, add the oil, and wait for it to heat up. Add the product and lower the temperature if necessary. The only thing left to do is wait for the crust to form, and then you can remove the product from the pan.