The ONLY Technique You Need to Keep Food From Sticking to a Wok or PanWe’ve all dealt with terrible messes from food sticking to a pan or wok.Maybe it’s a pan-fried fish that ends up skinless, a crusty coating of rice or noodles that’s impossible to scrub off, a fried egg that gets unceremoniously scrambled because it just wouldn’t come off the pan, or bits of meat that just won’t come loose, blackening as you watch, helpless.The frustration is REAL!I promise to keep this post short and sweet by telling you the ONLY kitchen technique you need to keep food from sticking to your pan or wok.No special equipment or ingredients necessary!So, what’s the secret?Simply PREHEAT your pan or wok BEFORE adding oil. Let me dive in a little further and explain myself. Why This Trick WorksI wish I were smart enough to explain this technique in more scientific detail, but I can only tell you what I know.

All pots, pans, and woks have grooves––tiny peaks and valleys on the metal surface that aren’t always visible to the naked eye.These grooves trap moisture each time you wash your wok or pan. When you preheat pans adequately—in this case, we recommend heating until they just start to smoke—it eliminates any moisture in the metal.There may be other reasons, but I’m not a scientist who can explain it down to the molecules.

(If you happen to be one, please sound off in the comments!) But I do know that this trick works, and it works every time. How to Properly Pre

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