This is driving me bonkers! Every cooking show I ever saw the chef pre-heats the pan before cooking anything. My wife, on the other hand, puts the pan on the stove, put the food in the pan cold then turns on the electric stove.
I enjoy doing most of the cooking and always pre-heat but when i see my wife put stuff into a cold pan it is like fingernails on a chalk board! I cant say anything otherwise i'm in the doghouse and dont have any evidence to support preheating either. So, does it really matter? Is there a true valid argument for preheating (health, flavor, texture)?
The nitty gritty details:
we use no stick pans, an electric stove, things she cooks without preheating include:
*eggs - pan sprayed with canola oil - cold
*ground turkey with chopped onions and green pepper - pan only (no oil)
we dont fry anything and I cook just about everything else.
I enjoy doing most of the cooking and always pre-heat but when i see my wife put stuff into a cold pan it is like fingernails on a chalk board! I cant say anything otherwise i'm in the doghouse and dont have any evidence to support preheating either. So, does it really matter? Is there a true valid argument for preheating (health, flavor, texture)?
The nitty gritty details:
we use no stick pans, an electric stove, things she cooks without preheating include:
*eggs - pan sprayed with canola oil - cold
*ground turkey with chopped onions and green pepper - pan only (no oil)
we dont fry anything and I cook just about everything else.
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