Quote:
Originally Posted by redforever
That is how I was taught and that is how I do it and it works.
Also, if you add the oil at the same time you turn on the heat, the oil could easily burn or catch fire by the time the pan has heated up sufficiently. An added bonus is that food absorbs less fat using this method as well.
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I have never had any formal training. Most cookbooks say heat oil in pan. I don't recall ever reading heat pan, then add oil. To me it seems safer to evenly heat them together and not poor oil into a hot pan.