Frying Anything Without Sticking: Just Add This Liquid to the Pan

With this simple trick, you can create a natural non-stick layer for your pan, making your dishes crispier and easier to cook.

How to Create a Non-Stick Layer for Your Pan

Ingredients Needed:

• A pinch of salt (about 1/2 teaspoon)

• Clean water (about 2–3 tablespoons)

• Cooking oil (any type such as vegetable oil or olive oil)

• A frying pan (non-stick or regular)

Steps to Follow:

1. Heat the pan: Place the pan on the stove, turn to medium heat, and let it warm up for 1–2 minutes. Make sure the pan is completely dry with no leftover oil or water from previous use.

2. Prepare saltwater solution: Dissolve 1/2 teaspoon of salt in 2–3 tablespoons of clean water. Stir until fully dissolved.

3. Add the saltwater to the pan: Once the pan is hot, pour the saltwater in. Use just enough to cover the bottom of the pan with a thin layer. Allow it to simmer until all the water evaporates. The salt will leave behind a fine layer that reduces food sticking.

4. Wipe lightly (optional): If some salt crystals remain, gently wipe the pan with a paper towel to remove excess, while keeping the protective thin layer.

5. Add oil: Pour in 1–2 tablespoons of cooking oil (depending on pan size). Heat the oil on medium until it begins to shimmer.

6. Start frying: Place your food (fish, meat, tofu, etc.) in the pan and fry as usual. The food will not stick and will flip easily, keeping its shape intact.

Why Does This Work?

• Effect of salt: Salt forms a thin coating on the pan’s surface, reducing direct contact between food and metal, which prevents sticking.

• Saltwater solution: Using diluted salt ensures an even layer without making the food overly salty.

• Combined with oil: The added oil strengthens the non-stick effect and helps food cook evenly with a golden, crispy finish.

Important Notes

• Use only a small amount of salt to avoid making the dish too salty. If worried, wipe off excess salt before adding oil.

• This method works for both non-stick and regular pans, but is especially effective with cast iron or stainless-steel pans.

• Make sure the pan is heated properly for the saltwater to work effectively.

• Do not apply this trick for deep frying, as the salt layer won’t be effective in that case.