Tillie Doyle
Whether you're cooking a steak, frying bacon, or boiling an egg, the temperature of your pan can make a big difference in the final result. While many recipes call for a preheated pan to achieve a perfect sear or sizzle, there are times when starting with a cold pan is the better option. For example, when rendering fat from bacon, slow-cooking garlic, or preventing thermal shock when boiling an egg, a cold pan can be a secret weapon in the kitchen. However, oils with low scorch points, like olive oil and butter, should not be added to a cold pan as they may burn or smoke. Ultimately, the choice between a hot or cold pan depends on the desired outcome, with both techniques having their place in the kitchen.
Characteristics of putting a cold pan on the stove
| Characteristics | Values |
|---|---|
| Pros | More control over temperature, prevents burning, allows for gradual heating, better for delicate foods, prevents oil from reaching its smoking point |
| Cons | May not achieve desired level of browning, may take longer to cook, can be difficult to judge temperature |
| Use Cases | Cooking bacon, garlic, blooming spices, rendering fat, cooking eggs, preventing thermal shock |
| Considerations | Type of food, desired outcome, type of pan, temperature settings |
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Browning meat
While there are no hard and fast rules about using a cold pan, starting with a hot pan is generally recommended when browning meat. This is because the high heat helps to create a brown crust on the outside of the meat, which adds flavour.
To brown ground beef, first heat oil in a large stainless steel or cast iron skillet over medium-high heat. If you are using a non-stick pan, you can skip the oil unless your beef is extra lean. Once the pan is hot, add the meat and break it up into pieces with a spatula. Leave the meat to brown for about five minutes without touching it. This gives the meat more contact with the pan, creating a better sear. After five minutes, sprinkle salt and any other desired spices over the meat. Continue to let the meat brown, stirring once after each minute, until all the moisture has evaporated. You can tell when the meat is done by breaking open a few of the larger crumbles—if there are no signs of pink, the meat is ready.
If you are browning a large amount of meat, either cook it in batches or use a skillet that is large enough to accommodate it. This is because overcrowding the pan will prevent the meat from searing and will instead cause it to steam, resulting in a grey colour.
While it is generally recommended to use a hot pan for browning meat, there are some instances where a cold pan may be preferable. A cold pan can be useful for preventing burning, as it allows you to cook something through before it burns. It is also useful for foods that easily burn or fatty foods that need extra time to render. For example, garlic burns quickly, so starting it in a cold pan will give it a subtle, sweet flavour instead of an acrid taste.
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Cooking bacon
The next step is to choose a pan. A cast iron skillet is ideal for stovetop bacon as it cooks the bacon with minimal to no sticking and is easy to clean, especially if it is well-seasoned. The bacon, in turn, provides a supply of grease to maintain and improve the seasoning of the pan. However, due to the typical length of bacon strips, it can be challenging to cook a large quantity of bacon in one go, and you may need to invest in a larger pan or griddle if cooking for a crowd.
Now, for the cooking process itself. For the best results, it is recommended to start with a cold pan. This allows the bacon to heat up gradually and shrink evenly, resulting in a more even cook. Place the bacon in a single layer in the pan and turn on the heat to medium. Use a spatula to gently press down on the bacon for full contact with the pan and cook for 2-3 minutes. Then, flip the bacon and continue cooking for another 2-3 minutes, or until both sides are deeply golden and the edges are crispy. It is important to flip the bacon frequently, especially towards the end of the cooking process, to prevent overcooking and achieve your desired level of crispiness.
Some people prefer to cook bacon by stirring it with a wooden spoon rather than flipping it, which also yields well-browned, evenly cooked bacon. Adding a bit of water to the skillet can also help the bacon cook evenly and stay flat, which is ideal if you plan to use it in a sandwich. However, if you prefer your bacon extra crispy, a hot pan can help achieve that desired browning without overcooking.
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Blooming spices
Whether you start cooking with a hot or cold pan depends on the desired result. While some recipes require a hot pan to achieve a sear or a crust, a cold pan is useful for preventing burning and ensuring even cooking. Starting with a cold pan also gives you more control over the cooking process, allowing you to slowly develop subtle, soft, and sweet flavours.
To bloom spices, you can start with a cold pan and cold fat or oil, adding dried spices and turning on the heat. Once the spices start to sizzle and you can smell their fragrance, you are done. However, be careful not to burn the spices. Ground spices burn exceptionally quickly, so it is recommended to turn off the heat before adding them to the pan. You can also add a bit of vegetable broth or water to stop the cooking process.
Common spices used for blooming include cumin, pepper, coriander, star anise, mustard seeds, fenugreek seeds, cinnamon, cloves, and dried chillies. However, you can experiment with different combinations of whole and ground spices to find what works best for you. Blooming spices can be used in various dishes, such as stir-fried vegetables, soups, snack mixes, or even chilled yogurt.
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Caramelising onions
While there are differing opinions on whether to use a hot or cold pan, the choice depends on the desired result. Caramelising onions, for example, requires a cold pan.
To begin, cut the stem and root ends off the onions. Halve the onions and cut them into thin slices. Separate the onion layers, and heat olive oil or butter in a large cast-iron skillet over medium heat. You can use either oil or butter, but a combination of both is ideal. Olive oil tolerates heat well, while butter adds a rich flavour.
Add the onions to the pan and cook for 5 minutes, stirring frequently, until they soften. Once they have softened, reduce the heat to medium-low and continue cooking, stirring every few minutes. If the onions start to burn or stick to the pan, reduce the heat to low or add a splash of water.
The onions will need to cook for 50 to 80 minutes to reach a deep brown, soft, and caramelised state. The exact timing will depend on the size of your pan, the size of your onions, and the heat of your stove.
Once the onions are caramelised, you can deglaze the pan with wine (red or white) or balsamic vinegar to add extra flavour.
Caramelised onions can be stored in an airtight container in the fridge for up to a week or frozen for up to two to three months. They are a versatile ingredient that can be used in various dishes, including soups, pizzas, burgers, sandwiches, and more.
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Boiling eggs
While there are differing opinions on whether it is advisable to put a cold pan on the stove, there are some clear guidelines for boiling eggs.
Firstly, it is important to note that the type of pot used can affect the cooking time. Aluminum, stainless steel, and cast iron all have different rates of heating and cooling, so the type of pot chosen will impact the cooking time.
Some sources suggest that the best method for boiling eggs is to bring a pot of water to a boil first, and then gently lower the eggs into the water. This ensures that the eggs are not affected by the pot's heating or cooling properties, as they only touch the water when it is already boiling. The heat should be lowered slightly after adding the eggs to prevent them from cracking while maintaining a gentle boil. The cooking time can then be adjusted based on the desired level of doneness for the yolks. For runny yolks, 6 minutes is recommended, while 8 minutes will result in a soft-boiled egg with a slightly firmer yolk. A classic hard-boiled egg with a completely solid yolk can be achieved in 10 minutes.
Other sources suggest a slightly different method, where cold water and eggs are placed in a pot, brought to a boil, and then removed from the heat. The eggs are then left in the hot water for 10-12 minutes, depending on the desired yolk consistency. The longer the eggs remain in the hot water, the firmer the yolks will become.
Additionally, it is recommended to transfer the eggs to an ice bath after boiling to stop the cooking process and prevent overcooking. This will help ensure that the yolks remain a bright yellow color.
In terms of the pan/pot, some people suggest that it is better to heat the pan first and then add oil or butter, as this can prevent burning and smoking. However, others argue that starting with a cold pan gives more control over the cooking process and can help prevent burning. Ultimately, the decision to use a hot or cold pan may depend on the specific recipe and the desired result.
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Frequently asked questions
Yes, you can put a cold pan on the stove. However, there are pros and cons to using a cold pan. For example, a cold pan can help you control the temperature and prevent burning, but it may also prevent browning and could result in a pale-looking dish.
Use a cold pan when cooking delicate foods like garlic, spices, and bacon. This will allow you to slowly build up flavour and achieve the desired crispiness.
Avoid using a cold pan when you want to achieve browning without overcooking. For example, when cooking steak, chicken, or green beans, a hot pan is recommended for a good sear.
When using a cold pan, be mindful of the type of oil you're using. Oils like olive oil and butter have low scorch points, so they may burn if added to a cold pan. Also, be aware that cooking in a cold pan may take longer to achieve the desired results.
