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Originally Posted by phoebe  In a class, I was told that the "pores" of the pan expanded as the pan heated and then, when you add the oil, it would get into the pores and create a more even coating to prevent sticking. Sounded good at the time  |
True...... The metal(depending on what kind) has a grain that is full of pores will expand to allow the oil to settle in those pores. If you add oil to cold pan the surface tension of the oil is so great that it will "pool" and rest on top of those poors, when you add protien, the weight of the protein will push the food product into the grain which is not lubricated and your food will stick. That doesn't apply to nonstick which are prelubricated in all pores.
I just wanted to see how many times I could write lubricate