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Bonnie Moore Question:

I bought an expensive frying pan but everything I cook in it sticks.
What can I do to stop this?
— M. Green, Hoo, England

   Bonnie Moore

Answer:

Before the days of nonstick coatings, cooks "seasoned" their pans to prevent sticking. It's easy to do and in fact, most cooking schools insist that students master the technique. Seasoning also enables you to use a minimal amount of oil while you're cooking.

Here's how to do it:

  1. Fill a pan with oil and heat over a moderate flame. Watch the pan carefully. When the oil appears to get thinner and vapors start to rise from the surface the oil is just below the smoking point.
  2. Turn off the heat and let the oil cool in the pan. When it's cool, drain it off. You may want to repeat this step. The inside of the pan may turn black, but that's okay.
  3. Each time you cook, wipe out the pan instead of scrubbing it with soap and water. Then it can be used over and over again without being re-seasoned. (Heat sanitizes the pan.)
About Bonnie Moore

Bonnie Moore, FoodFit's Executive Chef, graduated from Boston University with a bachelor's degree in Math and Statistics before forsaking her calculator for a whisk. Bonnie earned an associate degree in Culinary Arts from Johnson & Wales University and a degree in pastry arts from L'Academie de Cuisine. She is the former sous chef at the Inn at Little Washington, the only five-star, five-diamond kitchen in the United States, and a former chef-instructor in the professional program at L'Academie de Cuisine in Maryland. Bonnie likes to be involved with food at every stage; from planting seeds at the farm to creating a meal for her family. She believes that there is no better place to foster community and nourish those you love than around a table piled with delicious food.


Photograph of Bonnie Moore: © 2000 Adam Auel

 

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