KotiChef

One of the most valuable skills a KotiChef can develop is understanding how to cook with minimal sticking without relying on specialized coatings:

The Fundamental Technique#

1. Heat the pan thoroughly - Allow the empty pan to heat completely before adding anything.

2. Test with water - A drop of water should bead and dance, not immediately evaporate or sit still.

3. Add appropriate fat - Add oil, butter, or other cooking fat and allow it to fully heat.

4. Heat the fat properly - Look for shimmering with oil or foaming subsiding with butter.

5. Add food to hot pan - Food should sizzle immediately upon contact.

6. Allow proper searing before attempting to move food - Proteins naturally release when a proper crust forms.

This technique works with stainless steel, carbon steel, and cast iron. With practice, you'll find that eggs, fish, and other traditionally "sticky" foods can be cooked with minimal adhesion in any quality pan.