A Well-Oiled Pan: The Light Touch Technique

Oiling a pan is an important step in the cooking process, as it ensures your food doesn't stick to the pan. The amount of oil you use depends on the type of food you're cooking and the type of pan you're using. For example, if you're using a non-stick pan, you only need to use a light layer of oil, while if you're using a stainless steel pan, you might need to use more oil to prevent sticking.

When oiling a pan, it's important to use an oil with a high smoke point, such as canola oil, peanut oil, or refined olive oil. Extra virgin olive oil, for example, has a lower smoke point and can burn and give your food a bitter taste. It's also important to heat your pan before adding oil, as this will prevent your food from sticking and heat the oil more quickly.

Choosing the right oil

When choosing the right oil for your pan, there are several factors to consider, such as the type of cooking, the smoke point of the oil, the flavour, and the type of pan you are using.

Firstly, the type of cooking you are doing will dictate the kind of oil you should use. For example, if you are frying or roasting, an oil with a high smoke point, such as safflower oil or canola oil, is best. These oils are more refined and have a longer shelf life, a higher smoke point, and a more neutral flavour. On the other hand, if you are sautéing, an oil with a lower smoke point, such as extra virgin olive oil or extra virgin coconut oil, is a better choice. These oils are less refined, have a shorter shelf life, a lower smoke point, and a more robust flavour.

Secondly, it is essential to understand the smoke point of the oil you are using. The smoke point is the temperature at which the oil starts to smoke and break down, and it varies depending on the type of oil. Oils with a lower smoke point, such as butter and walnut oil, will degrade quickly if heated too high, resulting in off flavours and unhealthy compounds. In contrast, oils with a higher smoke point, such as avocado oil and ghee, can be heated to higher temperatures without issues.

Thirdly, the flavour of the oil is also a factor to consider. Some oils, like extra virgin olive oil, have a strong flavour that may not be suitable for every dish. In these cases, a more neutral-flavoured oil, such as canola or grapeseed oil, may be preferable.

Finally, the type of pan you are using can also dictate the choice of oil. For example, if you are using a non-stick pan, it is generally recommended to add oil to a cold pan to avoid emitting unhealthy fumes and ruining the coating. In contrast, if you are using unseasoned cookware such as stainless steel, it is better to add oil to a hot pan to reduce the viscosity of the oil and allow it to settle into the pan's cracks and pores.

How much oil to use

The amount of oil you use to lightly oil a pan depends on several factors, including the type of food, the type of oil, and the size of the pan. Here are some guidelines to help you determine how much oil to use:

For pan-frying:

• Use a heavy skillet, sauté pan, or frying pan with a flat bottom and high edges.
• If using a non-stick pan, add one to two tablespoons of oil to a cold pan and heat both together. For other pans, heat the pan first and then add the oil.
• Tilt the pan to evenly spread the oil over the surface.
• Avoid using extra-virgin olive oil as it has a lower smoke point and may burn. Instead, use flavourless oils like light or refined olive oil, canola oil, or peanut oil.
• Use a cooking thermometer to check the oil temperature, which should be around 365°F for frying. Alternatively, stick the handle of a wooden spoon in the oil; it's ready when bubbles rise and pop around it.
• Leave enough space between the ingredients in the pan to avoid overcrowding, which can result in soggy food due to trapped steam.
• Flip the ingredients halfway through cooking, using tongs or a spatula, to ensure even cooking on both sides.

For shallow frying:

• Add about an inch of cooking oil to a skillet, or enough to reach halfway up the sides of the pan.
• Use canola, vegetable, sunflower, or light olive oil for this method.
• Batter the food before frying and add it to the hot oil, ensuring there is space between each piece.
• Flip the food once during cooking to ensure the batter cooks correctly.
• Transfer the fried food to a paper towel to absorb excess oil and create a crispier batter.

For stir-frying:

• Use a wok, a large pan with sloped sides, for the best results.
• Cut the ingredients into uniform sizes before heating the pan.
• Heat one to two tablespoons of peanut, canola, or vegetable oil in the wok over high heat.
• Sear the meat first, flipping it after a minute on each side until browned.
• Add the vegetables in stages, starting with those that take longer to cook, such as broccoli, baby corn, and carrots.
• Toss the ingredients with a wooden spoon to ensure even cooking.
• Pour in a stir-fry sauce and mix well to coat the ingredients.

In general, it is important to avoid using too much oil, as it can make your food greasy and heavy. A light layer of oil is usually sufficient for most cooking methods. Additionally, be cautious when heating oil to prevent it from burning or starting a fire.

Preparing the pan

Choose the Right Pan

Select a pan with a flat bottom and high edges that are either sloped or straight. Ensure that the pan is wide enough for what you are cooking to avoid overcrowding. For stir-frying, a wok is ideal as it allows you to cook in stages and achieve more consistent results.

Heat the Pan

If you are using a non-stick pan, add the oil to the pan before heating it up. This is to prevent the ingredients from sticking to the pan. For other types of pans, it is recommended to heat the pan before adding the oil. This will help heat the oil more quickly and prevent sticking. Heat the pan on medium-high heat for two to three minutes.

Add Cooking Oil

Add one to two tablespoons of cooking oil to the pan. Tilt the pan to evenly spread the oil over the surface. Use a flavourless oil with a high smoke point, such as light or refined olive oil, canola oil, or peanut oil. Avoid using extra-virgin olive oil as it has a lower smoke point and may burn.

Heat the Oil

If you added oil to a hot pan, it should heat up quickly, usually within a minute. If you added oil to a cold pan, it may take a few minutes to heat up. To test if the oil is hot enough, you can use a cooking thermometer (the oil should be around 365 degrees F) or stick the handle of a wooden spoon in the oil – bubbles will rise and pop when it is hot enough. Alternatively, you can carefully add a drop of water to the oil, which will sizzle and pop when the oil is ready.

Prepare the Pan for Baking

If you are using the pan for baking, you will need to grease it to prevent your baked goods from sticking. You can use butter or shortening, applying it with a paper towel to the bottom and sides of the pan. Then, add a tablespoon or two of all-purpose flour, rotating and tapping the pan until the greased surfaces are coated. For quick bread, you can use sugar instead of flour, which will give a nice crunch to the outside. Another option is to use non-stick cooking spray, which is easier and faster to apply.

Heating the pan

Choose the Right Oil

The type of oil you use is important, as different oils have different smoke points. Canola and vegetable oils are the most versatile and can withstand higher temperatures. Olive oil, on the other hand, is better suited for lower-heat cooking like sautéing, while delicate or flavoured oils should be avoided altogether.

Dry Your Ingredients

Before you begin heating, ensure that your ingredients are completely dry. Wet or damp ingredients will cause the oil to splatter, which can be dangerous. Additionally, the water will immediately cool down the pan and oil, affecting the cooking process.

Heat the Pan

There are two schools of thought on whether to heat the pan before adding oil or vice versa. Some cooks prefer to heat the pan first, arguing that it extends the life of non-stick coatings and helps achieve a better sear. Others suggest putting oil into a cold pan and heating them together. Experiment with both methods to see which works best for you.

Regardless of your approach, it's crucial to get both the pan and the oil nice and hot before adding food. A splash of water can be used to test if the pan is hot enough—if it sizzles and evaporates quickly, your pan is ready.

Test the Oil

There are several ways to determine if your oil is hot enough. When you lift and swirl the pan, the oil should move swiftly, almost like water. You should also see "fingers" in the oil—stretching and shimmering as it swirls. Finally, when you dip a wooden spoon handle or a small piece of food into the oil, small bubbles should immediately appear.

Avoid Smoking Oil

If your oil starts to smoke, don't panic. Simply remove the pan from the heat, pour the oil into a heat-proof container, turn down the heat, and start again. Smoking oil indicates that it has exceeded its smoke point and is no longer suitable for cooking.

Sautéing, Stir-Frying, and Searing

These terms refer to different techniques of cooking with a small amount of oil in a pan:

• Sautéing involves quick cooking over medium-high heat with frequent stirring and tossing.
• Stir-frying is similar but done over very high heat, requiring constant movement of the ingredients to prevent burning.
• Searing is done over lower heat and involves less movement of the food to achieve deep browning and caramelization.

Achieving the Perfect Sear

To create a crispy exterior on your food, follow these steps:

• Ensure your food is dry.
• Heat the pan until the oil is hot but not smoking.
• Use room-temperature food, as cold food will cool down the pan and oil.
• Leave the food undisturbed for several minutes to allow the Maillard Reaction to take place (the chemical process that gives seared food its distinct flavour).
• Don't worry if the food sticks to the pan at first, especially if you're using cast iron or steel.
• Give the pan a gentle shake—if the food releases easily, it's ready to be turned.

Adding and testing the oil's temperature

Firstly, the type of pan you use matters. Choose a heavy skillet, sauté pan, or frying pan with a flat bottom and high edges. Ensure it is wide enough for the food you are cooking to avoid overcrowding. If you are using a non-stick pan, add the oil before heating it up. For other pans, heat the pan first and then add the oil.

When it comes to the oil, use one to two tablespoons of a flavourless oil like light or refined olive oil, canola oil, or peanut oil. Avoid extra virgin olive oil due to its lower smoke point, which can cause it to burn and give your food a bitter taste.

To test if your oil is hot enough, there are a few simple methods. Firstly, you can use a cooking thermometer; the oil should be around 365 degrees Fahrenheit. Alternatively, you can stick the handle of a wooden spoon into the oil; if bubbles rise and pop, it is hot enough. You can also carefully drop a small amount of water into the oil; if it sizzles and pops, the oil is ready.

Once your oil is at the right temperature, carefully add your ingredients, ensuring they have enough space in the pan. For meat, ensure no two pieces are touching, and for vegetables, create a single layer. This is important as food releases steam while frying, and overcrowding can result in soggy food.

Remember to flip your food halfway through cooking, using tongs or a spatula, to ensure even cooking on both sides. Finally, remove your food from the pan and place it on a plate or paper towel to rest and finish cooking.

By following these steps and testing your oil's temperature, you can ensure your food is cooked evenly and has a nice crispy texture.

Frequently asked questions