I hate scrubbing pans after cooking meat and fish dishes. This is particularly true when the pan is aged and the food, such as cutlets or fish, has a tendency to adhere to it. Alternatively, if you don’t immediately wash the pan after cooking and instead wait for some time, the food may stick to it more easily.

And then there’s the grease. Sponges usually become unusable right after cleaning greasy pans. You also need to invest time in cleaning the sink and your hands afterward.

But recently, I came across an intriguing video on the internet. The technique involves cooking meat in a pan to maintain its cleanliness.

Its genius lies in its simplicity.  All you need is some baking parchment to line the pan, ensuring that the paper’s edges form small sides.

Next, pour some oil, spread it evenly over the surface with a brush, and place the pan on the heat. That’s it—you’re ready to fry.

The pan stays clean, nothing sticks to it, and you don’t have to wash it afterward—just rinse it with water.