In rec.food.cooking, hahabogus > wrote:
> wrote in :
> > In rec.food.cooking, Sheryl Rosen > wrote:
> >
> >> It's the cooking technique that determines whether the food sticks to
> >> stainless or not. Never add oil to a cold pan, only a pre-heated one.
> >> That's a good place to start.
> >
> > What difference does it make whethr the pan is cold when you add the oil?
> >
> If the pan is cold the food sticks....that's the difference.
Yeah. Of course. But I'm not asking about the food, but rather, the oil.
Why does it matter wheter the pan is hot when you add the oil?
the full rule
> is hot pan cold oil. Meaning put the cooking oil in a pre-heated pan and
> put the food in soon thereafter. I believe this rule is from the frugal
> gourmet TV serries on PBS.
I don't understand why this makes any sense at all. Why can't you just
put the oil in, turn on the flame, and add the food when it gets hot?
--
....I'm an air-conditioned gypsy...
- The Who