"The celebrity chef revealed in an interview that he preheats his metal tools in hot oil when frying in order to prevent any sticking. He told Food & Wine, "If when pulling fried foods out of oil, you find things sticking to your tools, try to preheat your metal tools in the oil first." He simply dips the utensils - for example, a slotted spoon - right into the oil and holds them there for a few seconds until they're hot. Just like when you add fat to stainless steel pans, the hot oil will create a protective barrier around the tools, and your food should easily slide right off when you try to remove it."
"Stainless steel cookware always needs to be preheated before food touches it to avoid sticking. When it comes to pans, the trick is to place the pan over medium heat until a drop of water dances around on the bottom for about five seconds before evaporating. It should only take a minute or two to get to the right temperature. You then add enough fat to cover the surface and wait another beat for that to preheat, too. Once your food has developed a crust, you can start to move it, using a preheated spatula or tongs, as Andrew Zimmern suggests, if needed."
Preheat metal utensils in hot oil before frying to prevent sticking. Briefly dip slotted spoons, spatulas, or tongs into hot oil until they are warm so food will slide off. Hot oil forms a protective barrier around stainless steel tools similar to adding fat to a pan. Stainless steel cookware also requires preheating to avoid sticking; test pan temperature by waiting until a water drop dances for about five seconds before evaporating. Heat the pan over medium, add enough fat to coat the surface, and preheat the fat. Move food only after a crust forms, using preheated utensils.
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