Pre-Heating My Pan for Saute'

by Rachel
(California)

We are moving overseas to a location that is very difficult to obtain propane. Therefore, if I can have the burners on for less time that would be great. Will it make a difference for me to heat the pan & fat in one step? Thank you!

Chef Todd Mohr Says:
Rachel-
Yes, it does make a difference to heat the pan first, then the fat for a saute method. The key to saute is high heat. Heating the pan until water droplets dance, THEN adding fat until just below the smoke point will give you the intense heat you need to make changes happen in your protein product. Starting with a cold pan and adding all ingredients at once will result in a dry product.

If gas is that expensive where you're moving that you can't waste 5 minutes of it heating a pan, then you have some decisions for your kitchen. Either skip the pre heating of the pan and make a slight sacrifice in your food, or get an electric burner, or heat the entire pan in the electric oven, or get yourself an induction burner that works off magnetic fields. Are you sure it's propane and not natural gas? Even in the US, there's a big difference in price.

Thanks for the question
Chef Todd Mohr