When I was just starting out in the kitchen, I encountered an unusual cooking method that surprised me. Oleg Danilovich, an experienced chef I studied with, always filled the pan with water and brought it to a boil before frying. I couldn’t understand why this was necessary, since the pan was already clean, having just been washed. This was a long time ago, and I was young and self-confident at the time. I was already a chef and thought I knew everything.

But when yet another fish stuck to the pan, and the steak, instead of forming a crust, began to simmer in its own juices, that same old chef merely chuckled and said, “Boil the pan—you’ll live in peace.” I didn’t immediately understand what was going on, but when I tried it myself, everything made sense. It turned out that even if the pan seemed clean, it still retained a microscopic film of grease, dust, and detergent residue. It’s not visible visually, but in practice, it interferes with proper food contact with the surface. As a result, things stick, burn, or cook improperly.

Incidentally, some restaurants that cook noodles in wok pans don’t wash the pans at all. They do this using heat, friction, and water, making the pan sterile and non-stick. This saves time, eliminates the need for detergent, and achieves excellent results. I’ll definitely link to an article explaining how this works.

Now I always boil the pan before frying. I add a little water, bring it to a boil, let it simmer for a couple of minutes, pour out the water, and wipe the pan dry. This ensures the oil is evenly distributed, the food doesn’t stick, and the crust is perfect.

It’s crucial to boil cast iron pans. They’re porous, and simply rinsing them out can trap anything—old grease, food debris. When I once decided to “save time” and simply wiped my cast iron pan with a paper towel, it started to smell weird while frying, and the meat started sticking. Since then, I’ve always boiled my cast iron pans.

Don’t forget that this also applies to new pans. Many people think that nothing needs to be done to a new pan. But that’s a mistake. Preservatives, shipping lubricants, and other substances remain on the factory surface. That’s why I always boil water in a new pan first, then rinse it, and only then use it.

If the pan is old and caked with grime, boiling it helps soften the grime. Sometimes I add a spoonful of baking soda—then all the grime comes off on its own.

Now I always use this simple trick. I boil the pan before frying, and the results are always excellent. If you haven’t tried it yet, try it yourself – the difference will be obvious.

Do you boil your pan before frying? Do you have your own secrets for perfect frying? Share them in the comments!