So I've been making this pasta recipe for a while that involves me sauteing some sausages (Aidelle's organic chicken apple sausages) and broccolini in a pan. I have some stainless steel pans, but I've really been struggling with heat management. At first, the sausages would leave this weird brown residue coating the bottom of the pan, and stuff would start sticking. Upon some research this could have been for one of two reasons:
- I didn't get the pan hot enough
- I was moving around the sausages too much (I was constantly stirring them, which I guess doesn't let them properly sear and release)
So the next time I made it, I made sure to properly pre heat the pan before adding in my oil. I use avocado oil, and the brand is Marienne's which according to some study is legit and actually has a smoke point of 500 degrees F. Anyways, I pre heated the pan at like 60% heat for a couple minutes then added the avocado oil. It started smoking like immediately (frankly i'm shocked the pan got to 500 degrees, that shit did not feel anywhere near that hot). Then, when I added the sausages, they immediately (like literally instantly) started to brown. So I had to constantly stir them around and not let them rest at all. However, there was no residue at the bottom of the pan and nothing stuck to it. Everything was gliding smoothly on the surface of the pan and cleaning was a breeze. Me being me though, I couldn't help but take the sausages browning immediately & the avocado oil smoking as signs that my pan was too hot.
Long story short, I went down some rabbit hole and learned about some lindenberg effect and tried that shit. I got the pan hot enough to where the water is like mercury and all, and the oil still smoked. Am I tripping?
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