Comments by "John h Palmer" (@johnhpalmer6098) on "Ask Adam: Cotton candy flavor, Trader Joe's, and why recipes call for HOT pans (PODCAST E7)" video.

  1. Agree about Kenji. He is after all, a food scientist that knows about cooking. The biggest issue with heating a pan or pot without any oil, no matter the pot is when you overheat butter especially, as Adam said, it'll burst into flames. Been there, done that and used to have the pot to prove it, LOL. Yep, back in about 2015 I did a stupid thing one night when preheating the pot to make risoto and it took a bit longer to get things ready, while the pot was heating up (stainless steel) and even then, I KNEW it was likely too hot, and STILL put in the pat of butter and it immediately went, POOF! into flames, had to grab my aluminum universal lid from the storage drawer, and clamp the lid down on the pot and take out to my concrete balcony to cool off and die down. The pot was nasty looking when I went to clean it and used Bars Keeper's Friend and boiling water to remove the black staining from the flames on the bottom and the water was nasty and brackish initially but eventually, the pot cleaned up and got better over time. Finally, in 2020, the bottom had been deteriorating for a time and finally had to replace it (rusting), so yeah, best to begin getting it to heat up, then add the oil, or add it to a cold pan, then heat up together. One to reduce overheating the pan or pot, but also to reduce the tendency for the food to stick.
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