"Ellie C" > wrote in message
...
> Sheldon wrote:

<snip>

> I don't think I was overloading the pan, and it was a copper pan on the
> highest flame on a gas stove, so the pan was quite hot. Possible, though.
> Next time I buy some ground beef I'll try cooking just a bit of it first
> and then adding more.

Sheldon is right on the money!

You have the sequence wrong - Heat the pan then add the oil. To test the pan
see if a bead of water dances.

All ground beef will steam in its own juices (natural) if there is not
enough heat. That fact is undeniable. Therefore if your ground beef would
not fry but rather steamed there was more cold meat than the stored up heat
in the pan could handle.


Dimitri