Do I need a nonstick pan?

No. A well-preheated pan with enough oil, dry food, and patience works in many pans.

Cooking through · troubleshooting

Why does food stick to the pan when pan-frying?

Food sticks when it goes into a pan that is not hot enough, is wet, or is moved too early. Heat the pan first, add the oil, dry the food, and wait. Food usually releases on its own once a crust has formed.

Likely causes, and how to tell them apart

Pan not preheated
What you see: Food went in with little sizzle and bonded to the metal.
The fix: Heat the pan, then add oil and let it shimmer before the food goes in.
Surface moisture
What you see: Steam and spitting, and a gray, stuck surface instead of a golden one.
The fix: Pat food dry. Water between the food and the pan prevents a crust from forming.
Moved too early
What you see: The piece resisted the spatula and tore.
The fix: Give it time. Fish, cutlets and fritters release once the underside is set.
Not enough oil, or a pan that suits the food poorly
What you see: Dry spots, food bonded in patches.
The fix: Use enough oil to coat the base and an appropriate pan. The pan, shallow, or deep guide helps you choose the method.