FoodBanter.com - View Single Post - Encrusted oil globs on All-Clad SS fry pan

On Mon, 29 Dec 2003 13:56:33 +0000 (UTC),
wrote:

> In rec.food.cooking, hahabogus > wrote:
> > wrote in :
>

> 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?

If your pan is thin, your way would probably work alright.

If your pan is thick, it won't.

Practice safe eating - always use condiments