— Mitch Miglis

That's interesting that it's sticking on you, especially if you're using oil in a nonstick and a well seasoned iron skillet. That's just kind of baffling my mind a little bit there. The only thing I can think of is if you're using maybe a very, like a silk and tofu versus a harder tofu, um, that would tend to stick a little bit more on the pans. The other thing that you might want to consider two is bringing your pan up to temperature, um, before putting the product into it, right? So, um, make sure that your pan has got a little bit of sizzle to it before you're actually putting the product into it, because then as soon as it starts to, uh, hit the pan, it starts to kind of create that seal on the outside. Um, and it shouldn't stick, uh, you know, as you go, but that's probably probably what's happening. I'm kind of thinking is maybe the pan isn't up to temperature before you're putting it in there because I've never really had too much of a problem of it sticking, especially if you have oil in there, um, to be able to make it not stick. So try that. Bring it up to temperature before you put everything in there. Like if you put a drop of water in, you should see a little bit of sizzle on it. You don't wanna put a ton of oil on it by any means. Um, so a little bit of oil is totally fine.