I've noticed that most recipes that end up in a pan in the oven will have me grease or oil the pan at the start of the recipe. This is long before I have anything else to put into it. The pan just sits waiting for me to do the rest of the recipe. Here's just one example: http://www.wholefoodsmarket.com/recipes/3073
Why is this? I'm partly just curious and partly interested if I can leverage this some more.
- Does the grease (or oil) work better if it ages in the air? If so, what is the ideal time for aging?
- Does the recipe author just want to be sure that I have a pan and some grease that I can use before I prepare the rest of the recipe? If so, then I think I'll just wait to do it.
- Is it to make sure the pan is cooled to room temperature by the time I get to it, in case it came from the dishwasher?
- Perhaps a historical reason?