Hey, I’d say you dont actually need chemistry to test this! Just good old double-blind testing.
Do
- Hot pan, cold oil
- cold pan, add oil, heat up
Then mark the pans with numbers that do not hint of the treatments (unique per pan and repetition of the experiment), and have someone else check how well they clean, how good the food was, etc. Have a third person look over the data and do the statistics, without telling them what they are comparing, really. If there is an effect, you might just find it!
The annoying part would be that you’d probably have to do this for a couple different oil types and pan types and foods to get a decently general test. But oh well. Good science takes time!
