On 01 Dec 2010 15:34:18 GMT, notbob > wrote:

> On 2010-12-01, David Harmon > wrote:
>
> > What I could never figure out is, after pouring cold oil in the pan
> > how many milliseconds is it until you have hot oil?
>
> That old adage alway sounded good, but I find if both pan and oil are
> hot enough when introducing some food into the pan, it matters not
> which temperature either were before they both became hot.
>
I always thought it was a good mantra about how not to overheat (burn)
the oil. You don't need to heat the oil as the pan heats, just pour
it in shortly before you start cooking.


--

Never trust a dog to watch your food.