The cooking mistakes thread got me to thinking about No. 13: not getting the pan hot enough. I'm interested in the board's thoughts about the following.
I've read and heard various opinions, theories, etc., about the proper way to bring up the heat.
Don't heat too quickly because it can damage/warp the pan/skillet. Instead, bring the heat up slowly and don't turn the burner high until the pan is hot.
Don't add oil/butter until the pan is heated. OR
, on the other hand, if you don't have oil/butter in the pan the dry pan can be damaged.
I have three skillets that I use for the most part.
An All-Clad Steel.
A cast iron.
And an All-Clad nonstick for some purposes.
I'd appreciate hearing your thoughts.