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.<\/p>\n\n\n\n
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\u2014you’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.<\/p>\n\n\n\n
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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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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It’s crucial to boil cast iron pans. They’re porous, and simply rinsing them out can trap anything\u2014old 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.<\/p>\n\n\n\n
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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.<\/p>\n\n\n\n
If the pan is old and caked with grime, boiling it helps soften the grime. Sometimes I add a spoonful of baking soda\u2014then all the grime comes off on its own.<\/p>\n\n\n\n
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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 \u2013 the difference will be obvious.<\/p>\n\n\n\n
Do you boil your pan before frying? Do you have your own secrets for perfect frying? Share them in the comments!<\/p>\n","protected":false},"excerpt":{"rendered":"
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