In the words of Graham Kerr, "Hot pan, cold oil, foods won't stick." Hope this helps.
Also you need to give foods a chance to release. Don't try to move them too soon.
Hot pan, cold oil seems to work the best for me.
Sorry but "Hot pan, cold oil, foods won't stick." is a myth.
Which part are you taking issue with? The "hot/cold" part or the "won't stick" part?
If you add a lot of cold oil to a hot pan and before the oil heats up you add your meat it will stick. If you wait a bit you have hot oil.
Hot pan, cold oil is the same as searing meat seals in the juices.
Searing meat doesn't "seal" in it's juices.
Searing meat doesn't "seal" in it's juices.
I need to get some new pans and I'm debating on whether to get stainless steel or Teflon. Any suggestions?...