Yes, adding water to a frying pan and allowing it to boil away before adding oil or food can help create a temporary non-stick effect. This technique is commonly known as the "water drop test" or "Leidenfrost effect." Here's how it works:
Leidenfrost effect: When water droplets come into contact with a hot surface, such as a preheated frying pan, they can form a thin layer of vapor that prevents direct contact between the pan and the water. This vapor layer insulates the water, causing it to hover and roll around on the surface rather than immediately evaporating.
Enhancing the non-stick effect: As the water droplets roll around on the hot pan, they can help in removing any residue or food particles sticking to the surface. The motion of the rolling water droplets acts as a gentle scrubbing action, dislodging debris from the pan. Additionally, the evaporating water helps to create steam, which can further aid in loosening any stubborn food bits.
Testing pan temperature: The water drop test also serves as a way to gauge the temperature of the pan. If the water droplets sizzle and evaporate almost instantly upon contact, the pan is typically considered hot enough for cooking. However, if the water droplets pool or take a long time to evaporate, the pan may not be sufficiently preheated.
While this technique can provide a temporary non-stick effect, it is important to note that it is not a substitute for properly seasoned or non-stick cookware. The water drop test is most effective when used in conjunction with a well-maintained and preheated pan. Additionally, it is advisable to dry the pan thoroughly before adding oil or food to avoid splattering or steam-related hazards.