"Nancy2" > wrote in message
...
> >
>> Still haven't tried browning in the enamelware, it seems like a bad idea
>> to
>> me.
>
> It will work fine - cleanup is a little harder. But you'll always
> have it easier if you remember "hot pan, cold oil, meat don't [sic]
> stick." ($1 to the Frugal Gourmet)
>
>

Hi Nancy! I don't understand this, can you explain? I get my pan hot before
I add the oil, which is room temperature. (And always olive oil, just
because I like it.) Then when the oil is hot I add the meat.

Does the above mean to put the meat in when the oil is still cold?