Oil In The Pan: A Recipe For Success

When a recipe says to put oil in the pan, it's referring to the foundational step in cooking that can make or break your dish. The oil you use and how you heat it will determine the quality of your dish. The first step is to choose the right oil. Canola and vegetable oils are the most versatile, while olive oil is better for lower-heat cooking. Delicate and flavoured oils should be avoided. The next step is to decide whether to heat the pan before adding the oil. Some cooks recommend heating the pan first, while others suggest putting the oil into a cold pan and heating them together. Heating a dry pan can be dangerous as it offers no visual cues, increasing the risk of overheating. However, adding oil to an overheated pan can cause splattering and grease fires. When using carbon steel and cast-iron pans, some people prefer to heat the dry pan first, as the high heat causes the oil to oxidize and polymerize, filling in pits and divots, creating a non-stick surface. For non-stick pans, it is recommended to add a minimum amount of oil to a cold pan to preserve the life of the pan.

Heat the pan first to prevent the oil from breaking down

Heating the pan before adding oil is a common practice, but why is it done? Well, there are a few reasons. Firstly, heating the pan first helps to prevent the oil from breaking down. When oil is heated, it starts to break down and can form a gummy substance on the pan, which is harder to clean. Adding oil to a preheated pan gives it less time to break down.

Secondly, heating the pan first can help prevent food from sticking to the pan. When metal heats up, it expands, closing up pores in the surface that the oil could get down into, creating a smoother surface. This makes it less likely that food will stick.

Additionally, heating the pan first can be a safety measure. If you heat the oil and pan together, you may forget about it and let it get too hot, which could be a fire hazard. Heating the pan first and then adding oil helps you keep track of the cooking process and prevents the pan from getting too hot.

Finally, heating the pan first can improve the taste of your food. If oil breaks down due to prolonged heating, it can generate off-flavours, affecting the taste of your dish.

So, the next time a recipe says to put oil in the pan, remember to heat the pan first! This simple step can make a big difference in the cooking process and the final outcome of your dish.

Use the right oil for the temperature you need

When a recipe says to put oil in the pan, it's important to use the right type of oil for the temperature you need. Different oils have different smoke points, which is the temperature at which they start to smoke and stop being good for cooking.

If you're cooking at a high temperature, you'll want to use an oil with a high smoke point. Some examples of oils with high smoke points include avocado oil (520-570°F), peanut oil (440-450°F), soybean oil (450-495°F), and canola oil (400-450°F).

On the other hand, if you're cooking at a lower temperature, you can use an oil with a lower smoke point. Olive oil, for example, has a lower smoke point and is great for lower-heat cooking like sautéing.

It's also important to note that the smoke point of an oil can be affected by the type of stove you're using. For example, olive oil is more susceptible to burning at higher temperatures on a gas stove.

So, when choosing an oil for your recipe, consider the temperature you'll be cooking at and select an oil with an appropriate smoke point. This will help ensure that your food turns out well and doesn't end up tasting greasy or burnt.

Dry your ingredients to avoid a burst of steam

When preparing to cook, it is important to ensure that your ingredients are dry. This is for both temperature and safety reasons. If your ingredients are still wet, the water will cool down the pan and oil, and the water will burst into steam, causing the oil to splatter everywhere. This can be dangerous, and it will also affect the quality of your dish.

To avoid this, make sure your ingredients are dry before you put them in the pan. This is especially important if you are searing or stir-frying, as these techniques require very high heat. If you are using a non-stick pan, you should also be careful not to use too much oil, as this can lead to a buildup of polymerised oil, which will affect the non-stick properties of your pan.

Additionally, when heating the oil, be mindful that different oils have different smoke points. Oils with lower smoke points, like olive oil, are better for lower-heat cooking methods like sautéing. Canola and vegetable oils have higher smoke points and are more versatile.

By drying your ingredients and choosing the right oil, you can avoid a burst of steam and create a delicious, crispy meal.

Get the pan hot enough to avoid food soaking up the oil

Heating the pan before adding oil is a good way to avoid food soaking up the oil. This is because the metal of the pan expands slightly when heated, closing any minuscule fissures, pores, or gaps in the surface of the pan. This creates a smoother, tighter, sleeker surface for the oil to slide on, and prevents your food from getting stuck in those pores as they close when the pan heats up.

There are several ways to test if your pan is hot enough. One way is to flick a drop of water onto the surface of the dry pan. If it sizzles, your pan is at a nice medium heat. If the water droplet rolls around on the surface of the pan, you're closer to a medium-high or high heat. Another way to test if your pan is hot enough is to observe the oil. If the oil moves as fast as water would, and shimmers, or leaves behind "fingers" then it's ready to go!

Test the oil before putting in food

Testing the oil before putting in food is an important step to ensure the quality of your fried dishes. Here are some reasons why you should test the oil and some methods to do so:

The quality of your fried food heavily depends on the quality of your cooking oil. As the oil heats up, it starts to break down and degrade, affecting the taste, texture, and overall quality of your dish. High concentrations of certain by-products can also have adverse health effects. Therefore, it is essential to monitor the oil's condition to ensure your food comes out crispy and delicious.

Testing Methods:

There are various methods to test the oil in a pan, ranging from simple visual and sensory observations to more sophisticated scientific approaches:

• Visual Test: Observe the oil's movement when you lift and swirl the pan. It should move swiftly, resembling water.
• "Fingers" Test: Look for "fingers" in the oil—stretching and shimmering effects as the oil swirls.
• Shimmer Test: The oil should have a shimmering appearance.
• Bubble Test: When a small piece of food is added, small bubbles should immediately form around it. Alternatively, you can use a wooden spoon and dip the tip of the handle into the oil to observe the bubbles.
• Water Splash Test: Splash a small amount of water into the pan. If it sizzles, the pan is hot enough.
• FFA Test Strips: Single-use strips that react chemically to free fatty acids in the oil. Colors appear on the strip, which are then compared to a color chart to determine FFA concentrations.
• Digital TPM Measurement Devices: These devices, such as the Testo 270, scientifically measure the total polar molecules (TPM) or non-triglycerides in the oil, providing an accurate reading of fat breakdown.
• The Fryer Basket Method: A subjective visual method where a fryer basket is submerged into the oil, and the number of visible rows in the basket is counted to determine if the oil needs changing.
• Visually Guided Fry Oil Test Kits: Oil test kits provide a reference oil sample to compare with your oil's color. This method is simple but can be inconsistent due to lighting conditions and fryer cleanliness.

Frequently asked questions