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Am I the only one who thinks salting the pan before oil is backwards?
Tbh I've been cooking for 15 years and every ruined steak I've had came from salting before the oil got hot, it just burns and sticks. I switched to oil first in my cast iron skillet and haven't had a stuck flip since, has anyone else tried this or am I crazy?
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nora_walker571mo ago
Used to salt first every single time because some chef on YouTube said so. Then I actually tried oil first and wow, no more burnt crust stuck to my pan. Guess we both leveled up.
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