Cooking Tip:

Why does food stick to frying pans?

Have you ever had an ice cube stick to your fingers? Or had ice cream stick to an ice cream scoop?

That's what happens when something cold sticks to something hot.

And that's why foods stick to cooking surfaces if the food is cold and the cooking surface is hot.

Bring food to room temperature before cooking, don't try to cook it straight out of the refrigerator.

When frying, pre-heat your frying pan before adding your oil. I know, that sounds like the exact opposite from what I just said, right? But by adding oil to the pan while it's hot, the metal surface becomes static like a non-stick surface.

THEN add the room temp food to the pan.

This way, when you add the warm food to the hot pan, the metal won't contract due to cold food hitting the hot surface, and reduces the likelihood of cold food sticking to a hot pan!

Cool or what? (pun intended)