# How to Prevent Sticking with NanoBond Cookware

> Im having trouble with food sticking to my NanoBond pan Any tips

Source: https://support.hestanculinary.com/en_us/how-to-prevent-sticking-nanobond-cookware-r1vGBOU0l

Last updated: 2026-05-04T21:37:08.592Z

## What Makes NanoBond Different

NanoBond is a titanium-reinforced stainless steel surface — engineered for exceptional durability and heat performance, not formulated as a nonstick coating. That distinction is important, because cooking with NanoBond successfully is a matter of technique, not surface chemistry.

## Three Techniques That Make the Difference

### 1\. Preheat Before Anything Else

Place your pan over low-to-medium heat for 2–3 minutes before adding oil, butter, or food. NanoBond distributes heat evenly and efficiently — allowing it to reach a stable, uniform temperature is the foundation every other step depends on.

### 2\. Bring Your Fat to Temperature

Once preheated, add oil or butter and wait until it shimmers. That shimmer tells you the fat has reached cooking temperature and formed the thin, even layer that keeps food from bonding to the surface.

### 3\. Let the Sear Do the Work

Add your food — and resist the urge to move it. Proteins will initially adhere to the surface. This is expected behavior, not a flaw. As the sear develops, the food releases on its own. Moving it too early is the single most common cause of sticking with any stainless steel surface, NanoBond included.

## Need a More Personal Walk-Through?

Technique questions are best answered in conversation. Our Cookware Concierge, Michael Kane, offers one-on-one coaching tailored to how you cook and what you're cooking on.

*   **Phone:** (310) 382-6088
*   **Hours:** Tuesday–Saturday, 9 am–6 pm PT