How can you prevent meat from sticking to the pan when searing it?
I'm speaking from my own personal experience of doing this using a cast-iron wok. I suppose the result is the same whatever the utensil is used. To prevent sticking, the trick is to heat the pan/wok until it is hot, i.e. when the pan turns slightly white and starts smoking. Sticking always occurs whenever the temperature of the pot is not hot enough;only then cooking oil is added. Again,the oil has to be hot enough before adding the meat. This happens when the oil starts smoking;only then the meat is added. This method applies to frying or searing of other foodstuff that has a tendency to stick, such as noodles or eggs.Try it!
you could also try a great non stick pan. We've discovered the beauty of the Orgreenic pans and you can sear anything in them without sticking!
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