[ken5050]

Have a question about technique.

Last few times, when using an aluminum skillet to brown chicken..(because I want the color, and the fond), it hasn't been releasing. Really sticking..have had to scrape.Never had this problem before.

It's a good quality skillet. I use vegetable oil..heat it till just smoking..drop the chicken in..8-10 minutes...it will usually release fro turning..

Any thoughts?..suggestions..

[SAJ]

Ken -- A thought, not a guarantee. How long since you seasoned the skillet? If more than 2 years (or if never), then suggest cleaning the skillet thoroughly with dish soap, letting it dry, cleaning it **again** this time without soap using a metal tuffy pad, , then seasoning the skillet according to:

Cooking with/Seasoning Cast Aluminum

Once seasoned (or re-seasoned), do not use soap to clean the skillet and don't even think about scrubbing pads of any type. To clean, cool down the skillet to room temp and clean with only warm water, a soft sponge and elbow grease (and you shouldn't need much of the latter, either). Wipe dry with a paper towel.

The above all assumes that yours is either a cast or anodised aluminum skillet. If it is not, don't bother; the aluminum will warp very quickly and then there will be another set of issues.

Good cooking to you!

[waterhill]

Scrap the aluminum and go with cast iron