Why food sticks

Food sticks when the pan is too cold, the food is too wet, or you moved it too early.

1. The pan was too cold

Food added to a cold pan bonds to the surface as it heats. Heat the pan first (see Low, medium, high), then add oil, then food.

2. The food was wet

Water on the surface stops browning and glues food to the pan. Pat meat and tofu dry with a paper towel. It takes 20 seconds.

3. You moved it too early

Protein sticks at first, then lets go once a crust forms. If it resists when you nudge it, wait a minute and try again. It releases on its own when it’s ready.

What about the pan?

A non-stick pan forgives all three mistakes. That’s why the first recipes use one. Stainless steel works too, but only after you have the three habits above.