Putting food in a cold pan is a common mistake that many home cooks make. While it may seem harmless, there are some important reasons why you should avoid this practice. In this article, we’ll explore the problems with putting food in a cold pan and discuss better alternatives.
It causes food to cook unevenly
When you put food in a cold pan, the food touching the surface of the pan will start to cook immediately while the food on top will remain raw. This leads to uneven cooking, with the bottom of the food overcooking and the top undercooking.
For example, if you add chicken directly to a cold skillet to cook it, the part of the chicken touching the skillet will overcook and potentially burn while the top of the chicken remains undercooked. This results in chicken that is burnt on the bottom but still raw inside – not very appetizing!
It prevents browning and searing
Browning and searing require high heat. By putting food in a cold pan, you are starting off at too low of a temperature to achieve any browning or searing. This results in food that lacks that nice caramelized flavor you get from browning.
Meats in particular benefit greatly from being seared at a high heat first. The Maillard reaction that occurs during searing gives meats their distinctive “meaty” flavor. Skipping this step by adding meats to a cold pan means missing out on that flavor development.
It leads to food sticking
A properly heated pan helps prevent food from sticking by creating a protective sear on the exterior. A cold pan does not get hot enough initially for this sear to form, which means food is more likely to stick.
Sticking can lead to tearing, uneven cooking, and frustration as you try scraping the food off the bottom of the pan. It can also mean that some of your food gets left behind on the pan, leading to a loss of food.
It can make pan sauces less flavorful
Pan sauces are created by deglazing the browned bits leftover from searing meats or other ingredients. These browned bits are full of flavor. Without them, your pan sauce will lack depth.
By skipping that initial sear at high heat, you lose the foundation of browned bits needed to make an flavorful sauce. Your sauce is likely to be weaker tasting as a result.
It requires more oil
A properly preheated pan needs only a small amount of oil to prevent sticking. An unheated pan requires more oil to coat the entire cold surface and prevent food from sticking.
Excess oil leads to more fatty, greasy food. It also means more calories, something most people want to avoid. Heating the pan first allows you to use less oil to achieve the same non-stick effect.
It makes temperature control more difficult
Part of cooking involves managing the temperature of your pan and cooking at the right heat for what you are making. Putting food in a cold pan makes this harder to control.
You’ll have to guess when the pan gets hot enough as you are already cooking. It’s easier to monitor the pan’s temperature if you preheat it first, then add food once it reaches the optimal cooking temperature.
So what should you do instead?
Rather than putting food in a cold pan, you should always start by preheating your pan before adding any oil or food. The exact preheating time depends on the type of pan:
- Stainless steel or aluminum pans: 3-5 minutes over medium heat
- Cast iron or ceramic pans: 5-10 minutes over medium-low heat
- Nonstick pans: 1-2 minutes over medium-low heat
You want the pan to be fully heated through before adding oil or food. A good test is adding a drop of water – if the water sizzles and evaporates right away, the pan is ready.
Once preheated, add a small amount of oil then proceed to sear, sauté or cook your ingredients. The hot pan will evenly cook the food while also developing flavor, color and texture.
Summary of benefits of preheating pans:
- Prevents uneven cooking
- Allows proper browning and searing
- Reduces sticking
- Builds fond for better pan sauces
- Requires less oil
- Allows better temperature control
Tips for proper preheating
Follow these tips to get the most out of preheating your pans:
- Use the correct burner size – the pan should cover the burner for even heating.
- Give cast iron extra time to preheat fully.
- Heat the sides of the pan in addition to the bottom.
- Test with a drop of water to check if pan is fully preheated.
- Don’t walk away while preheating – monitor the pan.
- Heat oils until shimmering before adding food.
Frequently asked questions
Does preheating matter for nonstick pans?
Yes, preheating is still recommended for nonstick pans. It allows the nonstick coating to expand slightly and prevents warping. Preheating also helps nonstick pans develop a quick sear.
Do you need to preheat pans for boiling water or simmering liquids?
No, you typically do not need to preheat a pan just for boiling water or simmering liquids. However, you may still want to heat the pan for a minute or two before adding liquids to prevent warping.
Can you put oil in a cold pan?
It’s not recommended. Oil can pool and create uneven hot spots in a cold pan. For best results, heat the oil briefly in a preheated pan until shimmering before adding other ingredients.
What about cast iron vs. nonstick – is one better?
Cast iron and nonstick pans each have different benefits. Cast iron provides superior searing and browning due to its thickness and heating properties. Nonstick coatings offer easier release and cleanup of foods. Choose based on your cooking needs and preferences.
Should I preheat if a recipe says to cook over medium heat?
Yes, you should still preheat the pan if a recipe calls for medium or any other heat setting. Preheating helps ensure the pan reaches the desired temperature before adding ingredients.
Key takeaways
- Putting food in a cold pan leads to uneven cooking, lack of searing, more sticking, less flavor development, and other downsides.
- Always preheat pans over the stove for several minutes before adding oil or food.
- Use the correct burner size and monitor pan as it heats.
- Once preheated, add a small amount of oil then proceed with recipe as directed.
- Preheating pans is quick, easy and essential for optimal cooking results.
Conclusion
While it may be tempting to skip pan preheating and put food directly into a cold pan, this leads to a variety of problems. Preheating your cookware before cooking is a simple process that pays off in big ways. Taking those extra few minutes means your food cooks better, develops more flavor, and avoids common sticking or burning issues. For quality results, make sure to always start by properly preheating your pan before adding oils or ingredients.