How do you use a pan without a non-stick coating?

With the tips below, we'll help you to cook the best way without a non-stick coating:

• Tip 1: let the meat stick
• Tip 2: turn down the temperature
• Tip 3: cook with butter or oil that can handle high temperatures
• Tip 4: practice with some eggs

To properly sear the meat, it's important that you let the meat stick to the pan and don't move it. As soon as it's seared, it'll easily let go by itself. Afterwards, you can flip the meat to sear the other side. The advantage of a pan without non-stick coating is that your dish sears quickly. That way, the important nutrients don't go to waste and you also get a crispy crust.

A common mistake is that you cook with a too low or high temperature. That's why you should allow the pan to heat up on a medium-high flame. Your pan has the right temperature when your butter is molten completely. Afterwards, turn down the temperature about 20 to 30%. If you cook at a high temperature, your food dries out quickly, and it'll burn more quickly. If you cook with a medium-high flame, the food will continue to simmer, and it won't burn quickly.

Grease your pan well before you cook. Use clarified butter, sunflower oil, coconut oil, or olive oil. Some oils are more heat-resistant than others. If you cook in a frying pan, the temperature can go up to 180°C. We don't recommend extra virgin olive oil, because it's not suitable for high temperatures. In addition to using the right oil or butter, it's also important that you use enough.

It takes some time to learn to cook properly with a pan without non-stick coating. You have to cook very differently than with a pan with non-stick coating. The trick is to let the pan do its job and not to turn ingredients too quickly. Our tip is to practice with some eggs first. An omelet breaks if you flip it too soon, so that's a good way to practice. If you manage to make the perfect egg, you're ready for the real deal.