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Staub grill pan available at Williams-Sonoma.
Here are three very simple and handy tricks to prevent meat from sticking to your pan or grill.
Room Temperature. First, bring the meat to room temperature. Cold protein and hot surfaces create sticky situations.
Oil. Lightly oil your protein after seasoning; an oil sprayer makes it easy. This adds another layer of protection against sticking. Because the pan gets hotter than the smoke point of olive oil, use a high smoke point oil such as canola oil or grapeseed oil.
Heat. Lastly, make sure the pan is hot. When the pan is cold, and meat is placed on it, the proteins stick to the pan more easily.
These prevent burning and make cleanup much easier. Go forth and grill.
WHAT’S YOUR FAVORITE MEAT?
How many different cuts have you had of:
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