How to Properly Heat a Pan
We have a few stainless steel pans, but I rarely cook with them as I always seem to have food “stick” to the pan. I’ve heard a couple of approaches (including using grapeseed oil), but it’s never been a pleasant experience for me.
Watching this little video tip on how to preheat a pan, I kept thinking Really? I had no idea. I never really felt like I had the pans heated to a ridiculously high degree, but the food I cooked always stuck to the pan like it was glue.
This whole “mercury ball” thing is new to me. I’ve used the water test before to determine when a pan was ready, but whenever the water would sizzle… that’s when I’d start cooking. It’s difficult for me to imagine needing to heat the pan even hotter than where I normally think is acceptable, but hey – I’m no professional or anything.
I still feel more comfortable working with nonstick pans, but I may give the stainless steel pan a whirl next time, just to test out this approach.