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

[terry l. ridder]

hello;

On Fri, 20 Jul 2007, Stefan li Rous wrote:

> Olwen said:
> <<< First off, in most cases, oil should not be put in a cold pan.
> Butter maybe, but not oil, and with butter it is good to put a small
> splash of olive oil to heighten the burn point. >>>
>
> Okay, why should oil not be added to a cold pan?
>

according to my grandmother, i paraphrase.
<begin quote>
A small amount of oil added to a very hot pan almost
instantly becomes very hot oil. The oil quickly sears
the outside of the food and causes water to be released
from the food. This layer of water vapor ("steam") lifts
the food atop the oil film and keeps it from touching
the hot pan surface. If the oil is not hot enough, the
steam effect will not occur and the food will fuse to
the (too) cool pan surface.
<end   quote>

>
> Stefan
>

-- 
terry l. ridder ><>