OK.. I'm just curious. which is it when cooking with stainless steel pans...
I've read people recommending - hot pain with cold oil = less sticking
and just as many stating the opposite - heat oil in pan as you heat up pan - that = less sticking.
Which is accurate? I'm sure there will be just as many on the fence here, but has anyone tried both methods and which brand/type of pans are you using?