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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:
- 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.
- 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.
- 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 |
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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.
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Photograph of Bonnie Moore: © 2000 Adam Auel
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