The Ultimate Guide To Torching And Oiling Your Pan

Heating a pan before adding oil is a common practice, especially with non-stick pans, to extend the life of the coating. Heating the pan first ensures that the oil doesn't burn and also means you'll need to use less of it. However, some people prefer to add oil to a cold pan, especially if they are adding aromatics like garlic or onions, to infuse the oil with flavour before adding other ingredients.

When it comes to blowtorches, it's generally advised not to aim them directly at a pan, especially if it contains hot flammable oil, as this could cause a fire. However, some people do use blowtorches to replicate wok hei when stir-frying, by aiming the flame at the airborne oil and food as they toss the ingredients in the wok.

Heating a pan with oil vs. adding oil to a hot pan

Heating a pan with oil and adding oil to a hot pan are two different methods of cooking that have their own pros and cons.

Heating a Pan with Oil

The first method involves heating a pan with oil already in it. This method is generally recommended for non-stick pans to extend the life of the non-stick coating. It is also useful for pans with plastic handles, enamel finish, or other materials that may be damaged by the heat. Adding oil to the pan first also helps to prevent food from sticking to the pan. As the oil heats up, it fills in the small cracks and pores in the pan, creating a barrier between the food and the pan surface. This method is also safer because there are no warning signs that the pan is hot, and it reduces the risk of absent-mindedness leading to a pan of oil being left on the stove.

However, one downside of this method is that it can be more difficult to judge when the oil is hot enough to add food. Additionally, if the pan is heated too much before adding oil, it can be challenging to judge the right temperature for cooking.

Adding Oil to a Hot Pan

The second method involves adding oil to a hot pan. This is generally recommended for regular pans without a non-stick coating. By heating the pan first, you can ensure that the oil heats up instantly and is less likely to stick. This method also requires less oil because the heat causes the oil to spread across a larger surface area. It is important to note that for this method, you should heat the pan dry until you can feel the heat radiating from the surface when your hand is held about 6 inches above the bottom.

One downside of this method is that it can be more difficult to control the temperature, especially with electric stoves, and there is a risk of the oil burning if the pan is too hot.

In conclusion, both methods have their advantages and disadvantages. The key difference lies in the type of pan being used and the level of control desired over the temperature. Ultimately, the choice between heating a pan with oil or adding oil to a hot pan depends on the specific cooking situation and the cook's personal preference.

Using a blow torch on a pan

Blowtorches can be used to lightly toast meringues, unmould chilled desserts, and even to warm up knives to cut through frozen foods. They can also be used to create a caramelised crust on meat, fish, or seafood, or to finish off pork crackling. If you're looking to easily skin peppers and tomatoes, a quick blast with a blowtorch is much quicker and easier than roasting in the oven.

When using a blowtorch on a pan, it's important to use a sweeping motion, moving the flame slowly back and forth across the surface of the food to evenly 'scorch' it. Be careful not to concentrate the flame on one area for too long, as this can cause burning. It's also important to always light the blowtorch before putting it near raw food, to avoid getting raw fuel on the food. Make sure there are no flammable materials nearby, and always place food on a metal tray before blowtorching.

In terms of the type of pan you use, it's best to avoid using a non-stick pan, as the high heat of the blowtorch can damage the coating. Stainless steel or cast-iron pans are a better option. It's also a good idea to put the pan on the stove (stove off) and place a wire rack over it, with your food on the rack. This will help prevent excessive heating of the pan and allow any liquid to drain, creating a better sear.

Additionally, when using a blowtorch, it's important to prioritise safety. Most blowtorches are fuelled by propane or butane gas, so be cautious when using them. Always check that the gas is switched off before leaving the blowtorch, and don't touch the flame.

By following these tips, you can safely use a blow torch on a pan to create delicious, perfectly seared dishes.

Removing an oil pan gasket

Step 1: Prepare the workspace

Before starting, ensure you have the appropriate oil pan gasket replacement. Gasket materials vary depending on the type of metal they are intended to seal. It is also important to consult the service manual for your vehicle, as other parts and brackets may need to be removed first to access the oil pan and its bolts.

Step 2: Drain the oil

While the oil is draining, remove the splash shield and bellhousing cover.

Step 3: Remove the oil pan

In front-wheel-drive vehicles, the oil pan is often mated to the transaxle. Other accessories such as the exhaust manifold support and air-conditioning bracketry might need to be detached too. Use the service manual to help identify all oil-pan bolt locations. Some might be obscured behind other parts. Once all bolts are removed, the pan can be dropped. If necessary, tap it lightly with a mallet to break the seal.

Step 4: Remove the old gasket

Scrape off any gasket residue and clean all sealing surfaces thoroughly with a solvent. Clean the inside of the oil pan and inspect it for cracks.

Step 5: Install the new gasket

Install the new gasket per its instructions. Some gaskets use regular grease to hold them in position.

Step 6: Reattach the oil pan and accessory brackets

Use thread sealer, if specified, then torque the oil pan bolts to specification in a spiral pattern, beginning in the centre. Reattach any accessory brackets, refill the crankcase with oil, start the engine and inspect for leaks.

Tips for removing a stubborn oil pan gasket:

• Soak the gasket in a solvent such as brake fluid, acetone, meths, petrol, diesel, kerosene or xylene.
• Use a razor blade gasket scraper.
• Hold a piece of 2x4 against the side of the oil pan and start tapping with a hammer.
• Use a dremel and cut the gasket off.
• Use a magnetic induction tool.

Blow torching food on different surfaces

Blowtorches are a great way to add some extra flavour to your food, but it's important to be careful when using them. The high temperatures involved mean that choosing the right surface to blowtorch your food on is essential.

Most blowtorches are fuelled by propane or butane gas, which means they can get extremely hot—much hotter than a grill. This makes them perfect for charring, caramelising, and browning all kinds of food, from meat and fish to sugar and meringues.

When it comes to choosing a surface to blowtorch your food on, it's best to avoid anything that might shatter or release harmful toxins when exposed to high temperatures. Pyrex, for example, softens at around 820°C, so it's not a good idea to use a Pyrex dish if your blowtorch is more powerful than a standard hardware store model. Other types of glass and ceramics are also susceptible to cracking or even exploding if heated unevenly, so it's best to avoid these materials too.

So, what are the best surfaces for blowtorching food? Here are some options:

• Steel or iron pans—these are a great option and can take the heat without any issues.
• Roasting pans—if you've got a lot of food to sear, a roasting pan provides a large surface area.
• Cutting boards—while it's not recommended to use wooden cutting boards for blowtorching, a quick blast on a non-wooden cutting board should be fine.
• Pizza stones—these are designed to take high heat, so they're a good option for blowtorching.
• Metal trays—a metal tray can take the heat and won't shatter or crack.

When blowtorching food, always light your torch before bringing it near the food. Make sure there are no flammable materials nearby, and use a sweeping motion to evenly distribute the heat across the food.

By choosing the right surface and following safety precautions, you can safely blowtorch food and unlock a whole new world of flavours and textures in your cooking!

Blow torching food vs. searing in a hot cast iron pan

Blow-torching food and searing it in a hot cast iron pan are two different methods used to cook various dishes. Both methods have their own advantages and disadvantages, and the choice between the two depends on the specific requirements of the dish being prepared. Here is a detailed comparison between blow-torching food and searing it in a hot cast iron pan:

Blow-torching food is a technique that involves using a blow torch to apply intense and direct heat to the surface of the food. This method is often used for dishes such as creme brulee, where a crunchy caramelized topping is desired. It is also commonly used for searing meat and fish, especially when a rare or raw texture is preferred in the centre. One of the benefits of blow-torching is that it allows for more control over the degree of browning or searing. It is also useful for cooking uneven foods, such as a pork shoulder or chuck roast, as the torch can easily reach all the nooks and crannies. Additionally, blow-torching does not raise the internal temperature of the food as much as a cast iron pan, making it ideal for more delicate foods like chicken, turkey, and fish.

On the other hand, searing in a hot cast iron pan involves cooking the food in a preheated pan at high temperatures. This method is suitable for dishes where a deeper penetrating sear is desired, such as rendering fat on a rib eye or breaking down a fat cap on pork chops. It is also useful for developing colour, flavour, and textural contrast on the surface of the food. One advantage of using a cast iron pan is that it can handle higher temperatures, which may be necessary for certain dishes. Additionally, a pan can be used to cook larger quantities of food at once, whereas a blow torch is typically used for smaller portions.

Both methods have their advantages, and it is not uncommon to use a combination of both. For example, a blow torch can be used to finish off a dish that has been partially cooked in a cast iron pan, or vice versa. Ultimately, the choice between blow-torching and searing in a hot cast iron pan depends on the specific requirements of the dish and the desired level of control over the cooking process.

It is important to note that when using a blow torch, one should be cautious of the "torch taste" – an unpleasant fuel taste associated with incomplete combustion of propane and other components found in propane gas. To avoid this, it is recommended to ensure a fully oxidizing flame by observing a dark blue, relatively short, hissing, and roaring flame.

Frequently asked questions