Always Heat Your Pan Before Adding Oil

The Science of Hot Pans

Metal expands slightly when heated. This closes tiny imperfections in the pan's surface, while the oil becomes thinner and more fluid. It spreads evenly, creating a protective film between pan and food.

Result: Less sticking, better heat transfer, perfect browning.

Why Cold Pans Fail

Adding oil to a cold pan is physically inefficient:

• The oil stays thick and viscous
• It pools in puddles instead of spreading
• It seeps into pores only when it's too late

Culinarily, it's like spreading cold butter on cold bread - you can do it, but nobody's happy.

The Right Technique

1. Heat the empty pan over medium-high heat for 1-2 minutes
2. Test readiness: A drop of water should sizzle and evaporate instantly
3. Add oil and swirl to coat
4. Wait 10-20 seconds until the oil shimmers
5. Add your food - listen for that satisfying sizzle

Pro Tips

• Use oils with high smoke points for searing (avocado, grapeseed)
• If the oil smokes immediately, your pan is too hot
• Non-stick pans need less preheating than stainless steel