What Not to Fry in a Non-Stick Pan — Experts Explained 0 6

Experts from the Simply Recipes portal warned cooks that steak can be cooked on anything but non-stick cookware.

Why Non-Stick Coating Is Not Suitable for Steaks

To achieve a steak with an appetizing crust, a temperature of at least 200–220 °C is required. However, such conditions are detrimental to non-stick coatings. When overheated, the surface begins to break down and release harmful fumes, stated culinary blogger Joanne Gallagher.

For the perfect steak, it is better to use a cast iron or steel pan. They heat slowly but evenly, without deteriorating from high temperatures.

What to Do If Food Sticks to a Non-Stick Pan

Physicist Alexander Fedorchenko, along with a group of scientists from the Czech Academy of Sciences, was able to experimentally explain why food sticks to the pan during frying.

It turns out that uneven heating is to blame.

"During thermocapillary convection, the oil heats up faster in the center of the pan and then 'spreads' to the edges," the experts noted.

To avoid sticking and preserve the coating, you should:

pour a little oil into a well-heated pan;
immediately use a pan with a thick bottom;
cook over medium heat.

If the dish allows, stir the food occasionally — this way it will heat evenly and definitely won’t stick to the bottom.