Seasoned Cast Iron Pan

• 1). Place the seasoned cast iron pan on the stove top.
  
  
• 2). Adjust the temperature to medium-high. Heat the pan for 30 seconds.
  
  
• 3). Dip your fingers in water. Flick the water into the hot pan. If the water runs and bounces in the pan, food can be added to it. The pan is too hot if the water immediately evaporates and too cold if the water is still and bubbly.
  
  
• 4). Add food to the hot pan. Food should not stick to a properly seasoned and heated pan.
  
  

Stainless Steel Pan

• 1). Set the food out on the counter until it reaches room temperature.
  
  
• 2). Place a dollop of oil, shortening or butter in a stainless steel pan. The lubrication will prevent food from sticking.
  
  
• 3). Adjust the heat to medium. Jiggle the pan to spread the melting fat across the interior surface of the pan.
  
  
• 4). Dip your fingers in water and flick the water into the oil-filled pan. If the water immediately vaporizes, the pan is ready for food to be added.
  
  
• 5). Pat food with a paper towel to remove excess moisture. Avoid overcrowding the pan with food. Lastly, food with excess moisture lowers the temperature of oil and may cause food to stick to the pan.