How Can I Keep Food From Sticking to These Pans?

Good Questions

Q: Hey there Kitchn readers! I've been having problems using two of my cooking utensils. I have a stainless steel and copper bottomed pan, and a Dutch oven that things stick in really easily.

I don't know what I'm doing wrong. Am I supposed to put the oil in before it's hot, or after? Does it make a difference? Do you need to keep the heat lower because they retain so much heat? Any tips are appreciated.
Sent by Amy

Editor: Amy, here are a couple of past posts that might be helpful:

How Do I Keep Food From Sticking To My All-Clad Skillet?
How Can I Cook Pancakes and Eggs in a Stainless Steel Pan?

Overall, with pans like these we are prepared for a little stick-age; it depends on what you mean by "really easily." We do indeed heat a pan, then heat the oil, and then add food — that process will help a lot. We also immediately fill a pan with water after we are done cooking in it.

Readers, any tips for Amy?

Related: Good Question: Vegetarian Recipes for the Dutch Oven?

(Images: via Amy)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.