Meat Or Pan: Where Should Oil Go?

When it comes to cooking meat, one of the most debated topics is whether to oil the meat or the pan. While some people advocate for oiling the pan first, others believe that applying oil directly to the meat is the best approach. This decision can impact the taste, texture, and overall quality of the cooked meat. So, which method is superior, and why does it matter? Let's explore the arguments for both sides and uncover the nuances that make this a complex culinary dilemma.

Characteristics of oiling the meat or the pan

Oiling the pan can cause a mess and be hazardous due to moisture vapourising in the hot oil

When it comes to cooking meat, the age-old question arises: do you oil the meat or the pan? While there are valid arguments for both methods, one potential downside of oiling the pan is the mess and safety hazards it can create due to moisture vapourising in the hot oil.

Oiling the pan before adding the meat can result in a hazardous situation. When meaty ingredients, especially those with high moisture content, come into contact with hot oil, the moisture on the surface of the meat quickly vapourises. This creates a significant amount of splatter, which can end up on your countertop, skin, or even your neighbour Gary, as mentioned by Bon Appétit. Not only is this messy, but it can also be dangerous, with hot oil potentially causing burns or sticking to surfaces and creating a fire hazard.

The amount of smoke generated by an oily pan is also a concern. The smoke rises and permeates your living space, leaving an unpleasant odour that can linger for days. This issue is exacerbated in smaller kitchens, as noted by senior food editor Andy Baraghani. To avoid this, consider oiling the meat instead, as recommended by chefs like Alex Raij, Bobby Flay, and Heston Blumenthal.

Another advantage of oiling the meat is that you can control the amount of fat added to your dish. When the pan is oiled, the meat absorbs more oil, resulting in a greasier final product. By oiling the meat directly, you ensure an even coating, allowing you to monitor the amount of fat used and preventing the natural flavour of the meat from being overpowered by the oil.

While oiling the pan can provide a uniform, non-stick surface for cooking, the potential mess and hazards associated with moisture vapourising in hot oil are important considerations. To avoid these issues, oiling the meat itself can be a safer and more controlled approach, resulting in a healthier and better-cooked dish.

Oiling the meat can help with even cooking and ensure the meat is thoroughly coated

Oiling the meat can be a great way to ensure even cooking and a thorough coating. By applying a thin, even layer of oil to the meat, you can create a barrier that prevents sticking and allows for easier flipping. This results in a more uniform cooking process and reduces the risk of the meat tearing or breaking apart.

When you oil the pan, you may encounter issues with the oil not being thoroughly heated before adding the meat. This can lead to inconsistent cooking, as the oil may be distributed unevenly across the pan's surface. On the other hand, when you oil the meat, you have better control over the amount and distribution of oil, ensuring that every part of the meat is coated evenly. This results in a more consistent cooking experience.

Additionally, oiling the meat can help seal in the juices, keeping the meat moist during the cooking process. This results in a more tender and juicy final product. The oil also aids in the formation of a beautiful crust on the outside of the meat, enhancing the flavour and adding a delicious charred taste.

It is important to note that the choice between oiling the meat or the pan ultimately depends on personal preference and the specific cooking method being used. However, oiling the meat can be a great option to ensure even cooking and a thorough coating, resulting in a delicious and perfectly cooked meal.

Oiling the pan can cause smoke, which may be an issue for your living space

Oiling the pan is a common practice when cooking meat, but it can come with some drawbacks. One of the main issues is that oiling a hot pan can cause smoke, which may be problematic for your living space.

When oil is heated to a high temperature, it reaches its smoke point and begins to emit smoke. This smoke can quickly spread throughout your home, leaving an unpleasant and lingering odour. The smoke can also be a sign that your pan is too hot, which can lead to uneven cooking and even burning of your meat.

Additionally, an oily pan can cause splatter when meaty ingredients are added. This is due to the moisture on the meat vaporizing in the hot oil, creating a messy and potentially hazardous situation.

To avoid these issues, it is often recommended to oil the meat directly rather than the pan. By coating the meat with oil, you can ensure a more even distribution of heat and reduce the risk of splatter. This also allows you to control the amount of oil used, resulting in a healthier and less greasy dish.

Furthermore, by avoiding excessive heat and smoke, you can prevent the oil from breaking down into free fatty acids, which can be harmful to your health if inhaled. Therefore, it is crucial to maintain a moderate temperature when cooking with oil to prevent smoke and maintain the quality of the oil.

Oiling the meat can help seasonings stick and create a professional-looking sear

Oiling the meat instead of the pan can help seasonings stick to the meat and create a professional-looking sear. This technique is used by chefs like Alex Raij, Bobby Flay, Heston Blumenthal, and Andy Baraghani.

When you oil the meat, you ensure that the seasonings stick to the meat and create a uniform coating. This helps to achieve an even cook and a beautiful sear. By oiling the meat, you also have more control over the amount of oil used, resulting in a healthier dish with less extra fat. This technique is especially useful if you have a small kitchen, as it reduces smoke and minimizes the mess.

Additionally, oiling the meat guarantees coverage of the entire piece of meat, including all the nooks and crannies that might be missed when oiling just the pan. This results in a beautifully rendered and caramelized piece of meat. It is important to choose an oil with a high smoke point, such as avocado or canola oil, especially when using a hot cast-iron skillet. This will prevent the oil from burning and imparting an unpleasant flavor to your food.

However, some people prefer to oil the pan, especially when cooking steak, as it allows for a more intense sear. This method can be messy and may result in a smoky kitchen, but it ensures that the steak comes into direct contact with the hot oil, creating a uniform, non-stick surface. Ultimately, both methods can work well, and it may depend on personal preference and the specific dish being prepared.

The type of oil used is important, as some oils have a lower smoke point and may burn

When cooking meat, the type of oil you use is important. Oils have different smoke points, which is the temperature at which they start to smoke and burn. Using an oil with a low smoke point can result in inconsistent cooking, a mess, and a smoky kitchen.

Oils with high polyunsaturated fat content, such as sunflower, flaxseed, or safflower oils, tend to have lower smoke points. These oils are not suitable for high-heat cooking methods like deep frying. Oils with a high smoke point, such as avocado, canola, and olive oils, are better suited for high-heat cooking as they can withstand higher temperatures without smoking and developing rancid flavours.

For example, if you're cooking steak in a ripping-hot cast-iron skillet, you'll want to use an oil with a high smoke point, such as avocado or canola oil. On the other hand, if you're cooking with lower heat, you can use oils with a lower smoke point, such as extra virgin olive oil or butter.

It's also worth noting that refined oils tend to have higher smoke points than unrefined oils. Refined oils are more processed and have been extracted using heat, which removes impurities and free fatty acids that can cause smoking. Unrefined oils are minimally processed and extracted using pressure, which retains more of their natural nutrients, aroma, and flavour.

When deciding whether to oil the meat or the pan, consider the type of oil you are using and its smoke point. Oiling the pan is generally recommended as it ensures uniform surface contact with the meat and efficient heat transfer. However, there may be circumstances where oiling the meat is beneficial, such as when searing a thin steak on a very hot pan to avoid burning the oil.

Frequently asked questions