Cristina takes questions from fans!

Facebook question: I love to cook steaks in a skillet but the meat always sticks… even when I put oil in the pan. Is there a better way to do this?

Cristina: Steak sticks during cooking when the sulfur atoms in the protein react with the metal atoms in the pan, forming a strong chemical bond & fusing the meat to the skillet. Once the pan becomes hot enough, the link between the protein and the metal will loosen and the bond will eventually break. To prevent from sticking, follow these steps….

* Heat oil in a skillet over high heat until it is just smoking, 2-3 minutes.
* Sear the meat w/o moving it
* Using tongs, flip it when a browned crust forms around the edges
* If it doesn’t lift easily, keep searing til it does

Facebook question: I use parchment paper as a liner on cookie sheet.  Are there other ways I can use it?

Cristina:  Parchment paper has been treated with sulfuric acid and coated with silicone. The acid makes it sleek and smooth but also impervious to grease and moisture and resistant to high temperatures. The silicone makes it nonstick.

 the brownie sling
* lines empty square pan twice with parchment paper


Cristina: Wax paper is not as resistant to grease, moisture and high heat. And it’s prone to tearing. The paraffin wax begins to melt at low temps. It’s cheaper than parchment paper but it doesn’t work as well. Wax paper was invented by Thomas Edison!

Ask Cristina Ferrare - Home & Family

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