Cooking For Engineers

djoc · Joined: 20 Feb 2006 Posts: 2

I just bought some pots and pans. I notice the chicken is sticking when I am cooking. Any suggestions would be appreciated.

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

djoc · Joined: 20 Feb 2006 Posts: 2

They are 7 ply whatever that means. You start in on medium and switch to low heat. I did not use any cooking oil. These are the type of pans that you see at Home Shows.

Michael Chu · Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)

Jonathan Kang · Guest

You almost always want to use some amount of oil. Even if it is a non-stick pan (such as anodized aluminum), the oil simply helps in developing the brown crust from searing. This also has the benefit of preventing the chicken from sticking to the pan.

When you place the chicken on the pan, make sure not to move it for several minutes. The meat will stick for the first few minutes of cooking but it will develope a crust shortly and will be easily separated from the pan. This is true of any pan you use. You would simply use less oil in a non-stick pan (do not use teflon if you're doing anything close to high-heat) than you would in a stainless steel or cast iron pan.

holeman · Guest

I have the same problem with poultry/meat sticking to my West Bend pots as well unless I add a bit of water/oil

Herb Sad