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Protein sticking to pan??

post #1 of 4
Thread Starter 

Will protein (almost) always stick to the bottom of the pan and then un-stick itself?

 

Sometimes I cook and the protein (meat/poultry/fish) just slip n slide....

 

 

Am I doing something wrong if that happens?

 

Thank you

post #2 of 4

What type of pan?

 

What protein, how are you preparing th eprotein?
 

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #3 of 4

Depends a lot on the pan. Nearly everything will slip and slide right away on a non-stick pan. Not so much on stainless steel. 

post #4 of 4

Steel will depend on a couple things. Generally, drier meat exterior, more fat in the pan, and a hotter pan will make the meat less likely to stick to the pan. As the saying goes, "a hot pan is a non-stick pan."

 

Obviously, Teflon is a slip-and-slide. Well-seasoned cast-iron will act a lot like Teflon.

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