The reason food sticks to non-stick pans

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When buying a new non-stick pan coating gives the impression that the problem of food sticking during frying remains a thing of the past. However, very often expectations diverge from reality and the food still sticks, but to a new pan.

Scientists decided to figure out why this happens. They determined that a very interesting phenomenon called thermocapillary convection occurs when cooking food in a pan. It is about too high a temperature in the center of the pan, which leads to the rapid burning of oil.

Because of this, researchers advise to cook food on medium heat, and also to choose pans with a thick bottom. To avoid burning the oil, you need to stir the food thoroughly during frying.