Happy Friday! I had a question I wanted to pose to all of you home and professional cooks: When do you oil your pan?
Most of time, I would say I pour my oil into a cold pan (regardless of the material, but especially the coated enamel ones), and bring it up to the fire. In culinary school and many professional kitchens, I think adding oil to a just-heated pan is the preferred method because of the belief that it will reduce sticking (also, I think you end up using less because it tends to spread out more & faster).
What do you do, and does it depend on what food you're cooking, and what oil & pan you're using? Are there any cultural preferences?
I've read a number of threads (including our own), but I thought I'd pick this back up here. Looking forward to everyone's insights and preferences.
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