Quote:
Originally Posted by DoubleF
Err... I actually meant after the cooking starts and the food is starting to simmer, not before (yes I agree with you, that would be a horrible disaster).
I was taught this "oil trick" at a young age. I always thought my father was just being weird and particular but did it anyways, even after all these years. Somehow I thought it had something to do with the cooking of food/texture by being able to use less oil using this method and never bothered looking it up. I knew my food seemed to come out better if I did this though vs seeing others not doing it. I had no idea it aided non-stick.  |
It's not just the non stick part, a hot pan with close to smoking oil Sears the meat closed immediately, that keeps in the flavour