your frying pan first and then adding the oil. When a few drops of water sizzle and evaporate upon contact with the pan, add the oil and swirl it around to coat the bottom. With such a thin coating, the oil will heat through in a matter of seconds. Safety Note: Don't follow this method if you're using a pan with non-stick coating. Without a cooking medium in the pan, the coating can start to let off toxic fumes. If you add oil to a cold pan and then heat both simultaneously, here are a few indicators that your oil is hot:
- When it flows smoothly "like water" and quickly coats the bottom of the pan.
- When the surface glistens and shimmers.
- When a small piece of food (a bit of garlic or a single piece of onion) sizzles immediately when added to the pan.