Why does oil or fat make foods sear,roast or brown faster and better than just placing it bare on a very hot surface?
In: 6
It’s more so the fact that it’s a “buffer” between the surface and the food. So something could sear just as well on say a nice non stick pan, but on an uncooked cast iron or something with no oil, it’s going to stick and then just get straight direct heat burned straight into it
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