If you've ever been cooking something and the food has stuck to the bottom of the pan, causing it to disintegrate, you've likely been left frustrated and wondering about replacing pans09:24, 27 Jul 2026Updated 09:24, 27 Jul 2026A chef has divulged the "main reason" that your food is sticking to your pan when making food, admitting that it's something that no amateur wants to experience when they're cooking up a storm in the kitchen.‌You may automatically blame the cookware you're using, but Justin Chapple has said that's probably not the case and is likely something you're doing too early, unintentionally. But he wanted to impart his expert advice to people so they can stop making this mistake again and again.‌So, put the money down, because you don't need to buy more pots and pans in your home; you just need to change the way you're cooking things. Justin Chapple has revealed the top three reasons why your food is most likely sticking to the pan, and how to avoid these common pitfalls so you can rustle up delicious meals without the hassle, every single time.‌You're flipping your food too soonHe believes that you're probably "trying to flip your food too soon," which is causing unnecessary sticking, and this is the "most common mistake" people make when preparing their midweek dinners.Justin explained that food will "release on its own" when it's properly ready to be turned, and "if it's resisting, give it another minute because it probably isn't ready yet".‌You're preheating your pan wrongHe also highlighted that incorrectly preheating your pan is another culprit. Getting the temperature just right ensures the pan heats evenly and delivers a far better cooking experience overall.Justin noted that you "don't want it too hot and you don't want it too cold" for the best results.Whatever fat you choose should "shimmer rather than smoke," as smoking is a telltale sign that the pan is far too hot and needs to be taken off the heat immediately.‌You're putting the heat up too highAnother issue is that "your heat is too high" and the food ends up burning before you've even had a chance to flip it, which is far from ideal — particularly if you're cooking chicken, for instance, where you'll be left with one charred side and one properly cooked side.Justin explained that this can ruin non-stick pans and render them completely useless.He advised reducing the heat both when preheating and during cooking, adding that "while your food may take a little bit longer to cook, you're gonna have so much more control".‌In the caption, it stated: "Proper preheating, temperature control, and letting your food release naturally before flipping are essential techniques for preventing sticking – regardless of the cookware material".In the comments, someone wrote: "Also, never pre-heat a dry pan/pot! Always add a little bit of oil/fat to cover the base before heating - irrespective of whether it's the black or cream enamel".Another penned: "Thanks so much for these tips!"Article continues below"You make it look so easy," one man wrote.Have you experienced these problems before? Let us know in the comments....