Quote:
Originally Posted by SkinnyPupp
She's scared of getting a non non stick pan, like a normal stainless pan, because she's worried that everything will stick to it.
|
If you're not searing things in your pan, then, yes there is a risk to it sticking.
Pretty much, if you're putting stuff in a cold pan, it will stick. Turn up the heat, wait a bit, then you'll be golden.
I keep thinking that you would be doing chinese stirfry style, so my advice is kind of geared towards doing the meat. If things do stick, just deglaze with a bit of cooking wine. It's dirt cheap here in vancouver (3 bucks a bottle), should be even cheaper in HK. Flavor-wise, I can't even cook stirfy without it.