Post #3454128

That quick temperature change sounds like a double edged sword to me, as a thicker base means it can hold its temperature as you add cold/wet food, which might result in steaming food instead of frying/sautéing. On that note, temperature control also helps making cleaning easier. If your oil is heated before you add the food, the food will tend to not stick as much (though there’s a bunch of other factors at play, so I still get use out of my scouring pad).