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Heating Oil

post #1 of 9
Thread Starter 

Virgin question -- be gentle. Wasn't able to find answer in database.

I've seen recipes that say heat pan and then add oil and recipes that say add oil to pan and heat both together. 

Does it matter? Do the different oil-heating strategies achieve different results? If so, why?

Thanks,

Stu

post #2 of 9

If its a thin carbon steel pan (or a traditional wok) it doesn't matter.

If its some sort of thick bottom pan like cast iron, aluminium, ceramic, stainless steel, etc. it matters because it acts as a heat buffer.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #3 of 9
Thread Starter 
Quote:
Originally Posted by ordo View Post
 

If its a thin carbon steel pan (or a traditional wok) it doesn't matter.

If its some sort of thick bottom pan like cast iron, aluminium, ceramic, stainless steel, etc. it matters because it acts as a heat buffer.


Ordo:

 

Thanks for the quick response. I'm predominantly using all-clad copper core cookware -- a combination of aluminum and copper layers, with a stainless steel exterior (http://www.all-clad.com/Pages/Collections/COPPER%20CORE.aspx).

 

Stu 

post #4 of 9

That's a nice piece of equipment you have there.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #5 of 9

If you heat the pan first and add the oil, you get some instant feedback about how hot the pan is.  Does the oil pool, does it spread around easy, does it smoke?  Then you can adjust your heat and or wait longer

post #6 of 9

And there is the old saw - hot pan, cold oil, no stick.  Here is a good read on the subject:

 

http://www.seriouseats.com/2013/04/ask-the-food-lab-do-i-need-to-preheat-my-oil.html

post #7 of 9
Quote:
Originally Posted by MillionsKnives View Post
 

If you heat the pan first and add the oil, you get some instant feedback about how hot the pan is.  Does the oil pool, does it spread around easy, does it smoke?  Then you can adjust your heat and or wait longer

 

If you heat the oil and the pan together you get feedback as the process unfolds. By watching the oil you can tell the precise moment that you need to act. That way, you don't have to adjust your heat or wait longer.

 

A side note; for anyone that has worked in a restaurant kitchen, one that I am sure they will recognize instantly, and that is the familiar beat up warped bottom aluminum saute/fry pans. The reason the bottom is warped is from being put on high heat, dry (no oil).

 

To any doubters, I have pans from my restaurant that were purchased new, used over 10 years, never put  on high heat dry. Tada!!!, they still have flat bottoms.

 

Flat bottomed pans you make the rocking world go round.(apologizes to Queen and Freddy Mercury)

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 9

Using All Clad..

 

Doesn't know how to heat oil...

 

Hmmm...

post #9 of 9

You may be too young to remember the Frugal Gourmet's often-repeated mantra

 

"Cold oil, hot pan... food won't stick!"

 

No idea why that's so, but if the Froog said it it's bound to be true.

 

MIke   ;)

travelling gourmand
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travelling gourmand
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