Food sticking to a new cast-iron skillet, even when cooking on medium heat, can happen for a few reasons:
Lack of Proper Seasoning: Pre-seasoned cast iron skillets usually have a factory-applied layer of seasoning, but it may not be as effective as a well-seasoned pan that has been built up over time with repeated use. The seasoning on a new skillet might not be fully developed, leading to a less non-stick surface.
Insufficient Heat: Cast iron skillets need proper preheating to create a non-stick surface. If the pan is not adequately heated before adding the food, the cooking surface may not have reached its optimal non-stick state, leading to food sticking.
Cooking Protein-Rich Foods: When cooking proteins like meat, fish, or eggs in a new cast iron skillet, they tend to release natural juices and proteins that can bond with the pan's surface. This can create temporary sticking until the cooking process progresses and the proteins form a crust or release from the pan.
Using Insufficient Fat: Even with a seasoned cast iron skillet, using too little fat (oil, butter, or other cooking fats) can lead to food sticking. Fat helps create a barrier between the food and the cooking surface, reducing the chances of sticking.
Not Cooking with Patience: Food can stick if it is not allowed to develop a proper crust before attempting to flip or move it. Patience is key when cooking in cast iron, especially with delicate foods like fish or eggs.
To improve the non-stick performance of a new cast iron skillet:
Re-Season: If you find that the factory seasoning is not effective, you can re-season the pan at home. Apply a thin layer of cooking oil all over the skillet, including the handle, and place it upside down in an oven at 375°F (190°C) for about an hour. Repeat this process a few times to build up a more robust seasoning layer.
Preheat Properly: Always preheat your cast iron skillet before adding food. Heating the pan gradually and evenly will help create a more non-stick surface.
Use Adequate Fat: Add enough cooking fat to the pan before cooking to provide a protective layer between the food and the skillet.
Practice Patience: Allow the food to cook properly before attempting to move or flip it. This will help the food develop a natural crust, reducing sticking.
With time and regular use, as the seasoning on your cast iron skillet improves, you'll find that food will stick less and the pan will become even more non-stick. Proper care and cooking techniques will help you make the most of your cast iron cookware.