Cold pan = food sticks.
Too hot = burns or smokes.
The key: finding the right heat zone.

Scientific principle: when a drop of water skates on the surface instead of evaporating instantly.

Shows the pan is at the perfect cooking temperature.

• Place pan on medium heat
• Wait 2–3 minutes
• Test with a few drops of water

• Too cold: water sits flat and evaporates slowly
• Too hot: water bursts into steam instantly
• Just right: water beads and glides across the surface

Once the pan passes the Leidenfrost test, add oil.

Oil will shimmer (not smoke).

Now the pan is ready for food.