this post was submitted on 02 Oct 2024
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While oil is necessary, It's more about how you preheat it and your technique, rather than how you oil it; no amount of oil is going to save you from over crowding a cold pan.
Yep, the old hot pan cold oil technique you use with a traditional woks works well with cast iron, carbon steel, and stainless steel.
You basically get the pan as hot as you can, coat with enough to cover the pan with a thin layer of oil, and heat until smoking. Dump out your hot oil and add your cold oil and then your ingredients. If you get good at hot pan cold oil you can make just about anything nonstick.
I've always just used the bead test where you drop a drop of water in a dry pan and if it beads up and rolls around, instead of just sizzles, then the pan is hot enough to add oil (although this also works if it's too hot, but I have a good sense of how long it takes to get to this temp, so I'm usually testing just before and just after it hits this temp). Then when the oil is shimmering, this is the time to add food.
https://en.wikipedia.org/wiki/Leidenfrost_effect