Lesson 7
Controlling the Pan
Start the pan right, read what it tells you as you cook, and use resting without counting on it for safety.
Preheating depends on the pan
How you start depends on the pan. A heavy steel or cast-iron pan is usually heated first, then the oil goes in, then the food. A non-stick pan should never be heated empty on high: start it on a moderate heat with the oil already in. If the maker’s instructions for your pan say otherwise, they win.
Stay with the pan while it’s on. Smoking oil isn’t a sign that it’s ready; it means the oil is too hot. Turn the heat off and let the pan cool where it is. If oil ever catches fire, follow the steps in The Centre Cooks Last.