Most people don’t realize this, but the biggest problem in their kitchen isn’t what they cook—it’s how they use oil.
The issue isn’t what you use—it’s how much you use it.
The shift happens when you move from pouring to controlling.
Think about your last cooking session.
Normally, you pour oil, adjust mid-way, and deal with excess.
The assumption check here that “more oil = better cooking” is outdated.
In reality:
Excess oil masks flavor
It creates inconsistency
It adds unnecessary calories
Precision doesn’t reduce quality—it enhances it.
The fastest way to improve your cooking isn’t complexity—it’s control.
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