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You could coat them, yes, but I never do. I usually do a little salt/pepper/whatever on both sides and then straight into the pan. It just takes a minute or two on each side because you are just looking to get a "crust" on the meat vs. cooking it through. A good, HOT pan doesn't really need any butter/oil to prevent sticking because it sears so fast when you put the meat down on it - and any little bits that do form will come up in the sauce during the simmer adding to the flavor - but if you do find that you have a sticking problem you could certainly use a little something and if there's a lot of it in the pan you would want to drain it away, yes.
Thank you ! I will give that a go for sure. my pans suck. I do however have an electric skillet with a tight lid. I dont really care for it or dont know how to use it. I fry hamburgers and its either too low or too hot . I have to stand there and switch it back and forth.