On Fri, 13 Jun 2008 14:16:26 -0400, "cybercat" >
wrote:

>
>"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?

If you'd stop fighting and start reading you'd have known the answer
to that question years ago.

Lou