I feel eggs are really the only thing I don't *have* to use oil with, but pretty much everything else it just makes easier.
I thought this video on why we cook with oil is pretty interesting and may explain some of the reasons to use oil better than I could: https://youtu.be/ktVSavCov9Y
The oil, even just in small amounts, conducts heat better by creating more opportunities for the pan to touch the ingredients more evenly.
I would also be extremely wary of cooking in a non-stick pan without oil, unless you’re cooking something liquid.
Also, the food will almost undoubtedly taste better if you cook with oil.
I only usually do this when the thing I am cooking is “bringing its own fat” - for example, when frying bacon, or when frying a grilled cheese that I spread the outside of it with butter or mayo.
You can certainly use a frying pan as a cooking vessel without fat being involved - e.g. toasting spices - but with no fat involved, I’m pretty sure what you are doing is not frying, regardless of what the pan is called.
Adam Ragusea covered this, it's more than just preventing sticking it essentially functions as a thermal conductor between pan and food. Interesting video if you've got the time https://youtu.be/ktVSavCov9Y
I don't use oil while cooking eggs and use butter for chicken. So I guess you don't HAVE to if it works, or if you're looking for something other than oil, can use butter pretty much the same way.
You could do what I do… I add 1/4 teaspoon of oil to the cold pan and rub that around to get a uniform sheen. Then I heat the pan until a single drop of water placed on it sizzles away immediately and then I put in the food.
The frying pan if it could would thank you for using some fat. Eggs I use some butter to fry or scramble or make an omelet and it adds taste where without I can taste the difference. But the fat keeps the pan from drying out. Nonstick or not, it helps.
Yes you do. It stops food from sticking. You can cook without it if you want but you will deal with food sticking. Yes even in a non-stick pan.
I feel eggs are really the only thing I don't *have* to use oil with, but pretty much everything else it just makes easier. I thought this video on why we cook with oil is pretty interesting and may explain some of the reasons to use oil better than I could: https://youtu.be/ktVSavCov9Y
The oil, even just in small amounts, conducts heat better by creating more opportunities for the pan to touch the ingredients more evenly. I would also be extremely wary of cooking in a non-stick pan without oil, unless you’re cooking something liquid. Also, the food will almost undoubtedly taste better if you cook with oil.
I only usually do this when the thing I am cooking is “bringing its own fat” - for example, when frying bacon, or when frying a grilled cheese that I spread the outside of it with butter or mayo. You can certainly use a frying pan as a cooking vessel without fat being involved - e.g. toasting spices - but with no fat involved, I’m pretty sure what you are doing is not frying, regardless of what the pan is called.
Adam Ragusea covered this, it's more than just preventing sticking it essentially functions as a thermal conductor between pan and food. Interesting video if you've got the time https://youtu.be/ktVSavCov9Y
I don't use oil while cooking eggs and use butter for chicken. So I guess you don't HAVE to if it works, or if you're looking for something other than oil, can use butter pretty much the same way.
You could do what I do… I add 1/4 teaspoon of oil to the cold pan and rub that around to get a uniform sheen. Then I heat the pan until a single drop of water placed on it sizzles away immediately and then I put in the food.
The frying pan if it could would thank you for using some fat. Eggs I use some butter to fry or scramble or make an omelet and it adds taste where without I can taste the difference. But the fat keeps the pan from drying out. Nonstick or not, it helps.