My frypan is sticking?
A. The heat is turned up too high. Although certain foods benefit from ‘flash’ cooking the trick is not to move the food for the first few moments. This gives the fibres in the meat/fish time to relax and for the temperature of the food to equalize with that of the oil. If you move it to soon it can stick even in a well seasoned pan. A. On non-stick frypans there are only two reasons why they can start to loose their food release abilities. One is when too high a heat is used and the coating eventually becomes damaged, this is evident by discoloration. Second is when cooking sprays are used. They tend to have much lower burning points and lead to a rust like build up on the non-stick surface.
