How I did it: The trick is not to jerk the pan up, but away from you and down so that the food slides into the curved rear of the pan and flips itself up.

Once you get the hang of making the food go "up", you can naturally learn how to use less brute force while still getting the food to flip all the way over.

Lessons & tips: Deeper pans make this psychologically easier.  You won't feel like you're gonna drop everything.

Also, don't overfill the pan, don't use a really heavy pan, and don't add tons of liquid to the pan.

Resources:
-Kitchen
-Pan
-Sauteed onions

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Apr 20, 2010, 10:19PM PDT | 0 comments | 5 cheers