In rec.food.cooking, Julian Vrieslander > wrote:

> Consider three frying methods:

> (a) Put oil and food in pan, then heat.

> (b) Heat the pan, then add oil and food at same time.

> (c) Put oil in cold pan, heat the oil, then add food.

> (d) Heat the pan, add oil to hot pan, heat oil, then add food.

> Has anyone here actually done a careful comparison to see if Sheryl's
> recommended method (d) results in less food sticking than the others?


I do (c). According to what has been posted here, that should result in
the food sticking. I haven't noticed a problem.

But if (d) is so much better, as has been insisted upon repeatedly here,
then I'll do it.

I just want to know why.


--
....I'm an air-conditioned gypsy...

- The Who