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Article: HEAT PAN, ADD OIL _ BUT WHY?(Life-Food)
- Article from:
- Albany Times Union (Albany, NY)
- Article date:
- February 7, 2008
CopyrightCOPYRIGHT 2008 Albany Times Union. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Most saute recipes, as well as cooking tips included with new pans, instruct you to heat a pan before adding oil or butter, then add food after the oil becomes hot. I understand not putting cold proteins in a cold, oiled pan and heating it up: Food sticks badly. But why the extra step - why not put cold oil in a cold pan, heat it up, then add food?
"Because adding the oil to a hot pan keeps the food from sticking to the pan better than if you did it the other way," everybody said.
Does it? And if so, why? There must be a scientific explanation. I asked around.
Food writer and biochemist Shirley Corriher, author of "CookWise: The Hows and Whys ...
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Article: THE WOK STARS
The Independent - London;
January 8, 1995 ;
700+ words
... ... filled with tortilla pans, balti sets and pasta ... heating the base of the pan, giving an even heat ... control the heat, and the food sticks to the pan," said Kyung Ho Choi ... Heavy, clumsy, the food sticks to the pan. Trendy but useless ...
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