Learning2Cook45
Assistant Cook
Do you heat the pan first and then add in the oil
or
add in the oil to the pan first and heat them together?
or
add in the oil to the pan first and heat them together?
Does that go along with the old joke, "When the smoke alarm goes off, dinner is ready?"If a pan with oil gets forgotten while heating, the smoke or smoke detector will alert people to the fact that someone left it unattended and someone better turn the burner off now.
I've never noticed a difference in performance due to when the oil is added.
I have tested the theory by frying two eggs in a SS skillet. One in a skillet where the oil was added to a cold pan and the other where the oil was added to a hot pan. Both eggs behaved the same. They didn't stick, flipped easily and slid out of the pan.
I notice it here. How hot was your pan?
I was frying an egg, so not super hot. Frankly, I'm not sure that makes a difference. The experiment was the result of a discussion with the Chief about whether it made a difference and we were talking about coking eggs specifically.
I don't usually do eggs in SS, but for salmon, scallops, trout, other seafood, and skinless chicken, I definitely notice a difference. I'd say my pan is 350°F+ before adding the oil. They oil comes to a shimmer instantly and then the food quickly follows. As long as you don't move it until you get a good sear, it is very non-stick. I always use EVOO for these kinds of things so maybe it is less noticeable with other fats.
But there are times I do start with a cold pan… usually when I have a lot of fat I want to render off.
What's the difference?
never heat the pan without the oil in it. you can crack your pan if its dry. it takes a little while but you might get side tracked and forget so not a good habit to be in.
What kind of pan do you use that would crack over high heat?