Quote:
Originally Posted by crusso  Hello Everyone,
I have heard and read that one should always heat the pan first before adding cooking oil. I don't know why one should do this as compared to adding room temp oil to a room temp pan, and then turning on the heat until the oil is hot enough to cook in.
Does anyone know why we heat the pan first?
Please let me know, Thanks!
Carmine |
"hot pan cold oil, no stick" is what I learned. But this isn't always true because sometimes it depends on the pan. But yes, what chrose said is very very true. Otherwise customers would be waiting much much longer for their food.