When it comes to cooking in a frying pan, it is generally recommended to oil the pan rather than the meat itself. Here's why:
Prevents sticking: Adding oil to the pan creates a non-stick surface, reducing the chances of the meat sticking to the pan during cooking. This is particularly important when cooking lean meats or delicate foods that are prone to sticking.
Even distribution of oil: Oiling the pan allows for a more even distribution of oil across the cooking surface. This ensures that the entire surface of the meat comes into contact with the oil, promoting even browning and cooking.
Control over oil quantity: By oiling the pan, you have more control over the amount of oil used in the cooking process. This can help you manage the overall fat content of the dish and prevent excessive oil absorption in the meat.
However, there may be instances where it is beneficial to directly oil the meat. For example:
Marinades: If you are marinating the meat with a mixture that includes oil, it can be beneficial to rub or coat the meat with the marinade, including the oil component. This helps in flavor infusion and can enhance the browning process.
Specific recipes or techniques: Certain recipes or cooking techniques, such as basting or brushing oil directly onto the meat during grilling or roasting, can provide specific flavor or texture outcomes. These techniques are often used to enhance the external crispiness or moisture retention of the meat.
In general, oiling the pan provides more consistent results and better control over the cooking process. It helps create a non-stick surface, promotes even cooking, and allows for controlled oil usage.