[Sca-cooks] hot pan, cold oil ( was Re: ot help with soy...)

ranvaig at columbus.rr.com ranvaig at columbus.rr.com
Sat Jul 21 00:39:05 PDT 2007

> > Okay, why should oil not be added to a cold pan?
> >
> If the oil is not hot enough, the
>steam effect will not occur and the food will fuse to
>the (too) cool pan surface.

That's a reason not to add food until the oil is hot enough, not a reason never to put oil in a cold pan.


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