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Old 02-28-2018, 04:40 PM   #1
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Why add oil to pan before cooking fatty meat?

Why do people put oil in a pan before cooking fatty foods when so much fat oozes out anyway and much of it often just ends up drained away?

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Old 02-28-2018, 09:58 PM   #2
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Don't know about other people, but I don't add oil when cooking something fatty like a burger or chicken thighs for example.
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Old 02-28-2018, 10:03 PM   #3
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I use oil because I mostly use carbon steel pans, and even if the food you are cooking is fatty, it will begin to stick before any of the fat renders. That said, I don't use a lot of fat - just enough to coat the bottom of the pan.

I'll also add that I truly believe fat has gotten a bad rap over the years, and I'm not afraid to use it when I cook. Fat = Flavor.
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Old 03-01-2018, 05:32 AM   #4
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Originally Posted by Steve Kroll View Post
I use oil because I mostly use carbon steel pans, and even if the food you are cooking is fatty, it will begin to stick before any of the fat renders. That said, I don't use a lot of fat - just enough to coat the bottom of the pan.

I'll also add that I truly believe fat has gotten a bad rap over the years, and I'm not afraid to use it when I cook. Fat = Flavor.
Me too
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Old 03-01-2018, 06:25 AM   #5
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It also helps distribute the heat and promotes even browning and caramalization, helping achieve a nice crusty coating to the meat.
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Old 03-01-2018, 08:19 AM   #6
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Don't know about other people, but I don't add oil when cooking something fatty like a burger or chicken thighs for example.
I agree.

Meat will sometimes stick but it always seems to let go when it's ready to turn, just be patient and let it cook.
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Old 03-01-2018, 09:40 AM   #7
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Don't know about other people, but I don't add oil when cooking something fatty like a burger or chicken thighs for example.

I don't add oil either. Its not needed for fatty meats.

I throw down some salt in my cast iron or carbon steel or stainless pan and add the meat.
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Old 03-01-2018, 11:54 AM   #8
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I don't use oil for ground beef or for bacon, but otherwise I'll preheat at least little oil for even cooking until the fat in the meat starts to render. Sometimes that just means a quick spray with Pam or similar. There are few things I hate worst than trying to flip a pork chop or nice steak that's stuck to a stainless clad pan like it's glued there.

I'm still learning what I can and can't do with cast iron, but I don't really concern myself with the small about of fat that I may get from starting with a little oil. If it's a naturally fatty cut cut of meat, I'm not changing the nutritional properties in any significant manner. What fat renders out will still render, and what stays with the meat won't change.
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Old 03-01-2018, 02:12 PM   #9
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Why do people put oil in a pan before cooking fatty foods when so much fat oozes out anyway and much of it often just ends up drained away?
Sometimes the answer might be "because that's how my Mom did it".

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Old 03-01-2018, 02:30 PM   #10
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Sometimes the answer might be "because that's how my Mom did it".

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Like the girl who shared her baked ham recipe. It said to cut the ham in half, so that’s why she always did it. When aske why, she didn’’t know so she asked her mother. Her mother didn’t know either so she went and asked her mother. Her mother said she cut it in half because her oven was too small to fit the whole ham in.
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