Quote:
Originally Posted by boar_d_laze  When the pan heats up dry, the metal expands relatively quickly and the pan's texture changes. When the oil is added to the hot pan, the pan temperature drops, the pan begins to contract while the loses viscosity and runs into the pans gaps. -- making the pan more non-stick than if the oil had been heated in a cold pan.
Honestly, the explanation is completely clear, because I may not understand the metallurgy as well I thought I did. However, the dry preheat really does make a big difference in the stickiness of the pan.
Hmmm,
BDL |
BDL- I always appreciate your insight on this forum. Thank you! Did you say your writing a cookbook? I look forward to seeing it.
Emily