Properly Heating the Pan | TigerDroppings.com

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VOR
New Orleans Pelicans Fan
New Orleans
Member since Apr 2009
40999 posts

Properly Heating the Pan


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.

Examples:

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.








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SUB
LSU Fan
Member since Jan 2009
3582 posts

re: Properly Heating the Pan


I don't think there is any risk in warping a cast iron. If your skillet or pot is good quality, it shouldn't warp, right? I go full blast on high most of the time.





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VOR
New Orleans Pelicans Fan
New Orleans
Member since Apr 2009
40999 posts

re: Properly Heating the Pan


quote:

I don't think there is any risk in warping a cast iron


Probably true. But I'm not so sure about others. I was speaking with some person at Williams-Sonoma about pans/skillets (even the better quality ones) heating unevenly and she brought up the issue. I'm curious about it.






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VOR
New Orleans Pelicans Fan
New Orleans
Member since Apr 2009
40999 posts

re: Properly Heating the Pan


I'd just like to say that I'm my heart is warmed by the success of this thread.





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ADLSUNSU
LSU Fan
Baton Rouge
Member since Sep 2007
3300 posts

re: Properly Heating the Pan


you can definitely warp a cast iron one

I had a friend leave one on while drying it one day for a while, after we reseasoned it, it was never the same.

That is one reason the use of a campfire is discouraged for removing old seasoning, since there is no consistency to the temp.







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