ChefJune
Master Chef
I disagree with them. Often if you put oil in a cold pan, after it expands, you find you have too much in there. Okay, you can pour it out, but what a waste! If the oil goes into a hot pan, you can add the right amount in the first place. Besides, it keeps the contents from sticking in the pan.I was always taught the way Kitchelf said. Hot pan, cold oil, let the oil heat and then you are ready. America's Test kitchen though says the opposite. They say to put cold oil in a cold pan and let them heat together. Their reasoning is that you can watch the oil and see when it goes from being thick and sort of sticky (when it is cold) to shimmering and very watery (when it is hot) so you will know exactly when the oil is hot enough.
The food will not know the difference. The key is that the oil needs to be hot before the food goes in.
I suppose everyone will continue to do it the way they like best. That's what counts, after all. Neither way will make you sick.