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WAIT! Don't Add ANY OIL Until 
 
Jan. 19, 2013 6:13 pm 
Updated: May 22, 2014 7:10 pm
I hope that ANYONE who cooks on a regular basis or for beginners to part-time "cooks" (so to speak) DO NOT put oil in the pan/skillet before it's "hot enough" to cook or saute? If your using onions, celery, garlic, etc. as your "base" then DEFINITELY WAIT until the pan/skillet is hot/warm and then add oil and wait one minute to the let the oil increase in temperature to what the pan is... That simple yet also VERY IMPORTANT so as not to FRY but "saute", and not smoke your kitchen/house with smoke because the temp rose too fast for the oil. Olive oil's "smoke temp" is 325f but even better as has as much or more "good fats" is Safflower oil with a smoking temp of 425+. Compare them at the grocery and you'll agree. 
 
Comments
Jan. 19, 2013 8:04 pm
I disagree a little. Much of the Safflower oil is GM. Olive oil, especially cold pressed virgin olive oil is not GM. The health benefits of olive oil outstrip other oils. I do agree it is not the best oil for frying because of the low smoke point but it is the best for salads and flavouring foods. Rice bran oil is also very good for frying.
 
Jan. 20, 2013 9:40 pm
Sorry to say this sounds more like something that went wrong for you as oppose to a general rule of thumb to go by.just know that olive oil makes things cook slower but you will get a nice color if you're frying.
 
Jan. 21, 2013 7:58 am
Trained/professional Chef Rule of Thumb...learned this long ago- "Hot Pan, Cold Oil"
 
Feb. 3, 2013 12:09 pm
All right! Now I know why I struggle with smoking, stick to the pan hot oil. I just learned you need to be sure your pan is hot before adding ingredients but didn't make the connection that meant the oil, too. Thanks.
 
 
 
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KING OF THE BARBQ

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