I have seen comments here saying to add oil to a hot stainless steel pan. However, my Viking pamphlet (that came with my new 3qt, 7-ply saute) says, "When using oil, butter, or margarine, add to a cold pot before pre-heating."
Also, I've heard that a non-stick pan should not be heated empty b/c it can release fumes. I have a Calphalon Unison skillet and I put oil and butter in it as it is heating. My SO heats the pan, then adds oil or butter.
So what is correct in terms of cooking technique, and cookware care, for stainless steel and non-stick surfaces?