Why did my paneer stick to the stainless steel pan?

Question

Paneer sticking? Discover why it happens and how to prevent it with heat and oil timing.

Answer 1

Your paneer likely stuck to the stainless steel pan because the pan wasn't hot enough, you didn't use enough oil, or the paneer wasn't patted dry.

Detailed Explanation:

Stainless steel pans are fantastic for cooking, but they do require a specific technique to prevent sticking, especially with delicate foods like paneer. Here's why it sticks and how to fix it:

• Insufficient Heat: This is the most common reason. If your stainless steel pan isn't hot enough before you add the oil and then the paneer, the food will adhere to the microscopic pores in the metal. The pan needs to be hot enough to form an immediate crust on the paneer, which then releases it.
• Not Enough Oil: While you don't need a lot of oil for paneer, a thin, even layer is essential to create a non-stick barrier between the paneer and the hot metal.
• Paneer Not Dry: Excess moisture on the surface of the paneer turns into steam, which can lift the paneer and stick it to the pan instead of allowing it to sear and crisp. Always pat paneer dry.
• Flipping Too Soon: If you try to flip the paneer before a proper crust has formed, it will tear and stick. Let it cook undisturbed until it naturally releases from the pan.

To pan-fry paneer on stainless steel: heat the pan over medium-high heat until a drop of water sizzles and evaporates instantly. Add enough oil to coat the bottom, heat until shimmering, then add the dry paneer and cook until golden before flipping.

Pro Tip:

Once your stainless steel pan is hot, add your oil, let it heat for 30 seconds, then swirl it to coat the bottom. This creates a more uniform non-stick surface before you add the food.