How do I grill dishes without burning onto the pan??

I've been the primary cook in our family for some 30 years now, and do a *lot* of cooking... but there is one simple, common task that I've simply never been able to make work... the instructions will be something along the line of:
> place a non-stick pan with 1 tbsp of oil on the burner
> spread the dish (roast beef hash, or today it was sausage scramble) in the pan over medium heat, for XX minutes, stirring occasionally, until dish is nicely browned and vegetables are tender.

That sounds so simple!! But I've never been able to make it work; I always end up with ingredients not browned at all, but food burned onto the skillet... what is the secret to this??

I use a gas stove, and typically cook on the 'normal' burner... I use 3.5 to 4 setting for Medium; anything less than 3 doesn't appear to ever get to cooking temperature at all. (HAH!! I started to say "I'm using Windows 10 Pro" ... this is probably the first post that I've made in years, where that isn't relevant!!)

I'm currently using a stainless steel pan with a 1/4" thick bottom, which *should* heat very evenly... however, I've also used cast iron skillets/pans, as well as enameled cast-iron skillets, which don't require seasoning... but it doesn't matter - I get the same non-results in all cases...
What is the secret to this?? I just want my roast beef hash (etc) to be charred on the outside, and not burned onto the skillet...

Welcome to DC.

Does it just stick to the bottom or actually burn and stick?

If using stainless or cast iron, I would heat the pan first, then when hot add oil, lower heat a little and add whatever you want to fry.
Use enough oil. They are not non sticks.
Don't touch what you cook for a couple of minutes. It will get loose, but needs some time.

Non-stick..
I only like them for omelettes.
But, heat pan with oil (you need less)

Andy M. said:

Welcome to DC.

Does it just stick to the bottom or actually burn and stick?

Click to expand...

hmmm... sometimes one, sometimes the other... with the skillet dish that I tried today, it's pretty well burned on...

Badjak said:

If using stainless or cast iron, I would heat the pan first, then when hot add oil, lower heat a little and add whatever you want to fry.
Use enough oil. They are not non sticks.
Don't touch what you cook for a couple of minutes. It will get loose, but needs some time.

Non-stick..
I only like them for omelettes.
But, heat pan with oil (you need less)

Click to expand...

Please clarify your comment: "They are not non-sticks" ...
I thought the whole point of using cast iron is because it is non-stick (at least, as long as it is seasoned)?? In any case, I've replaced all my cast iron with enameled pans, which advertise as non-stick... or is that just marketing games?

and let me ask about specific item: roast beef hash...
What would I do to get hash with a toasted surface, without having it burned onto the pan??

I *did* note your initial comment about heating the pan first, then add oil... I will try that on my next dish.

Hash often can stick to the pan some.

The basics of frying up a dish like hash are fairly simple:
Heat the pan over medium heat.
Add oil and heat the oil
Add the hash and spread it flat in the pan
Let it cook undisturbed
Flip/turn the hash over and continue to cook.

The key is to experiment. Try hotter and cooler burner settings. Foods like hash will often stick at the beginning of the cooking process and self-release if you wait.

Gorlash said:

Please clarify your comment: "They are not non-sticks" ...
I thought the whole point of using cast iron is because it is non-stick (at least, as long as it is seasoned)?? In any case, I've replaced all my cast iron with enameled pans, which advertise as non-stick... or is that just marketing games?

and let me ask about specific item: roast beef hash...
What would I do to get hash with a toasted surface, without having it burned onto the pan??

I *did* note your initial comment about heating the pan first, then add oil... I will try that on my next dish.

Click to expand...

cast iron isnt non stick
neither is enameled cast iron

hash -- liberally coat the bottom of your cast iro with a mix of oil and butter let it come to medium heat
Place the hash down, press it down. Use a spatula to check how its browning. When brown, flip it. Continue to check it.

Some bits might stick (yum) but you shouldnt experience any of it literally burned onto the pan.

Very little of actual cooking is " set it and forget it" You need to pay close attention to what you are doing.

Here's a trick I taught a friend to do. Make very large thin patties as best you can with the hash. This makes it much easier to check the bottoms to see how they are browning. When nicely browned flip them over. Break them up at this point and now you should be able to tell how the rest of it is going with the browning. Hope it works for you.

First thing I would do is ignore the "XX Minutes" part. You need to use your eyes, not a timer, and stir as much as needed. The food is done when it is done. The amount of time it takes can be unpredictable.

Second, not all burners are the same. "Medium Heat" is a relative term. I've been using the same cooktop for 23 years, and I know what "Medium Heat" is on each burner (and it is not the same). If you are having burning problems, start using a lower temperature.

Cooking at a lower temperature will take longer, but the slower cooking gives you more time to intervene by stirring before your food burns. Professional chefs cook on higher heat, because they are professional chefs. Use a temperature that is comfortable for you. As Chef John would say, "That's just you cooking."

CD

Normally it's heat or time. In the restaurant it's generally heat and if something is burning the sound is what gets most people attention but really a person shouldn't be wondering off for this to happen imo. Time, that's just a matter of paying attention as well. There's a theme here.

With SS pan, i think, you need a little bit more heat and also do not touch food until it is done on one side, you'll when it's done it starts sliding, rather you are able to slide the food, that is when you need to flip. And repeat.

Try reducing the amount of fat or oil you use when cooking, or try using a higher smoke point oil like vegetable or corn oil.

knowledge keeper said:

Try reducing the amount of fat or oil you use when cooking, or try using a higher smoke point oil like vegetable or corn oil.

Click to expand...

I've been using avocado oil, which supposedly (at least according to CR) has a high smoke point.

Gorlash said:

I've been using avocado oil, which supposedly (at least according to CR) has a high smoke point.

Click to expand...

That is a high smoke point oil. I don't think your oil is the problem.

CD

caseydog said:

If you are having burning problems, start using a lower temperature.
Cooking at a lower temperature will take longer, but the slower cooking gives you more time to intervene by stirring before your food burns.

CD

Click to expand...

Okay, lemme pause here, as this is another question that I've had... can I indeed cook at lower temperatures, and still get (to stick with the hash example) nice charred surface on the hash?

Gorlash said:

Okay, lemme pause here, as this is another question that I've had... can I indeed cook at lower temperatures, and still get (to stick with the hash example) nice charred surface on the hash?

Click to expand...

Okay, I'm confused. I thought you didn't want char.

But, you can still get browning at lower temperatures, but it will take a while.

The important thing is to keep an eye on your food, and stir it as much as needed. You can't trust cooking times in a recipe.

CD

caseydog said:

Okay, I'm confused. I thought you didn't want char.

But, you can still get browning at lower temperatures, but it will take a while.

The important thing is to keep an eye on your food, and stir it as much as needed. You can't trust cooking times in a recipe.

CD

Click to expand...

ummm... I may be misusing terminology; as cooks go, I'm one heck of a computer programmer...

but yes, I want the hash toasted/charred/browned/??? ... I like the crispy crust... the reason for this thread is that I don't seem to ever be able to get that, I just get hash (etc) burned onto the pan where I can't eat it.

I really think the solution, as several people have said, is to turn down the heat some and turn it when it's browned enough, even if it doesn't take as long as the recipe says. There are always variations between stoves, etc., so you have to adjust as you go along.

Okay, thank you all for your inputs, they are very helpful!!
I think the key points are these:

1. preheat the pan first, then add oil and preheat the oil, all of this *before* adding ingredients.
2. in the case of hash in particular, it may stick for awhile, then release later when it is actually done cooking.
3. try using lower temperature, to avoid burning onto the pan.
4. don't put the entire can of hash (or whatever) in the pan in one pile, break into separate piles that can be inspected and turned separately.
5. I can't walk away and come back and check every few minutes (yeah, I've been doing that), I need to stay at the pan and monitor progress...
6. enameled cast iron is *not* non-stick, my bad.

Okay, I'm going to try these out!! Thank you all very much!!

Good luck!