{"id":2686,"date":"2026-02-08T17:24:37","date_gmt":"2026-02-08T15:24:37","guid":{"rendered":"https:\/\/ornellacigarroa.com\/?p=2686"},"modified":"2026-02-16T18:01:09","modified_gmt":"2026-02-16T16:01:09","slug":"always-cook-with-a-hot-pan","status":"publish","type":"post","link":"https:\/\/ornellacigarroa.com\/es\/always-cook-with-a-hot-pan\/","title":{"rendered":"Always Cook with a Hot Pan"},"content":{"rendered":"
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Cooking Tips<\/a><\/p>\n\n\n

Always Cook with a Hot Pan<\/h1>\n\n\n

The single most important thing you can do before cooking almost anything. Master this rule (and when to break it) for better sears, crispier skin, and deeper flavour.<\/p>\n<\/div>\n\n\n\n

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The Rule: Get Your Pan Screaming Hot<\/h2>\n\n\n\n

Starting with a hot pan is non-negotiable 90% of the time. Before anything touches the surface, your pan should be properly, seriously hot.<\/strong> Here’s the simplest test: flick a drop of water into the pan \u2014 it should dance around like a maniac.<\/strong> That tells you the metal is ready. Then, and only then, add your fat. Oil, butter, ghee, whatever you’re working with.<\/p>\n\n\n\n

Why does this matter?<\/strong> High heat triggers the Maillard reaction \u2014 that beautiful browning that creates deep, roasty, caramelised flavour on the outside of your food while keeping the inside juicy. Without it, your steak steams. Your chicken turns grey. Your veg goes limp.<\/p>\n\n\n\n