"Nancy2" > wrote in message
...
> On Jun 13, 1:16 pm, "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?
>
> Good grief, no! You'd have oil-soaked meat. I heat the pan, put the
> oil in, heat the oil - then the meat.
>

Well this is what I do too. I think my pork was just too lean to brown.