Cold oil hot pan or cold oil cold pan

[xumeng12]

So I was at a culinary class today and the chef told me next time to put the cold oil into a hot pan, this way it reduces the risk of burning the oil. I always liked to put the oil in until shimmering or sometimes until just starting to smoke before adding whatever. What do you guys do cold oil in hot pan or cold pan and cold oil together until shimmering or smoking or whatever..

[itsy]

cold oil in hot pan cos granny and mum does it this way.


http://liltummyyummies.blogspot.com

[Big Daddy's House]

When frying or sauteeing, I let the pan get hot over medium heat first, but not SCREAMING hot. When stir-frying, I let the wok get screaming hot over high heat first.

The fan is on and the window is open, to keep any small amounts of heat & smoke that might develop and set off the smoke alarm.

[Pamela Woods]

In my culinary arts training I was told to put cold oil in hot sauce pan. This would lower the oil burning and thus the wastage of oil. I would also like to add that I'm doing an online culinary arts course and also working side by side in a restaurant. The college is providing online lectures and also time to time guidance. The best thing is whatever I'm learning, I'm able to verify that practically in a real life situation. And as soon as I'm finishing the training I would be promoted as the head chef in the restaurant where I'm working now. I know this sounds impossible but this is all true. Just go through the following site and you would definitely come to know how easy it is to opt culinary arts career. http://www.culinaryartscollege.org/
I hope this is going to help all those who want to pursue culinary arts career but are confused about "from where to start".

[_GG_]

Cold oil into hot pan mostly but more important is to know what oil you are using.

If for instance you were to leave a dry wok over a high flame to get really hot for a quick cook stir fry and you added extra virgin olive oil, you are likely to start a fire.

So long as it is a high smoking point oil, I add cold oil to hot pan, but when I say hot, I mean the right kind of hot. Get used to your pans, oils and your cooker. If I put my pan on top heat on my cooker and put oil in, it would burn the oil and incinerate anything I put in there...but my old cooker I would have to leave the pan on top heat for 20 minutes to do any high temp cooking.

[Big Daddy's House]

Yes you can put the oil in a cold skillet and let both heat up gradually to the temp that you are comfortable with.

Not too hot though, because 2 things might happen;

1. The oil will start to smoke and might catch fire (grease fire)!!

2. The skillet, especially if it is a SS one, can be ruined!

[tigerlilly]

HOT pan COLD oil. Grapeseed Oil and Canola Oil have high smoke points.

[Big Daddy's House]

HOT pan COLD oil. Grapeseed Oil and Canola Oil have high smoke points.



Which is why, when deep frying, peanut or soybean oil are the #1 choices because of their tolerance for high heat cooking to about 375 degrees.

[QTTg]

cold oil hot pan

[LauraGovan]

Typically I heat the pan first and then add the oil. I would think your pan would have to be on the burner a long time and smoking hot before you would burn the oil.