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Does it make sense when sautéeing veggies with a very small amount of olive oil to then splash bits of veggie broth to keep the non-stick pan functioning smoothly?

Ask Me Anything (Office Hours)

Dan Marek - Ask Me Anything (Office Hours)

Recorded

This event was on February 25, 2025

Join Chef Dan Marek in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Dan is ready to answer them all.

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Question

Mark Rappaport

Does it make sense when sautéeing veggies with a very small amount of olive oil to then splash bits of veggie broth to keep the non-stick pan functioning smoothly?

Answer

Nope. If you are using an oil, then that should be plenty to be able to, um, keep the non-stick pan functioning smoothly just a little tiny bit. I mean, if you just put a drop of oil in there and wipe it down with a paper towel that's actually making the non-stick surface, uh, be a non non-stick, um, you know, so you don't need the veggie broth to be able to do that. If you, uh, I think veggie broth is great to be able to add flavor to it, but typically when you get it to a certain point cooking to be able to add that, um, and then deglaze with that as well too. Um, but great, you know, great way to add flavor to it just by doing a little deglaze with vegetable broth.

Dan Marek

Director of Plant-Based Culinary & Dev

*Dan Marek* is a chef educator who has been teaching vegan and vegetarian cooking for over 15 years. At Rouxbe, he is our Director of Plant-Based Culinary and Development where he helps develop content, classes and builds courses for many of our partners. Dan is a board member of Slow Food Austin, the Institute of Child Nutrition, and Conscious Capitalism. He has earned his BA in Journalism from the Walter Cronkite School of Journalism at Arizona State University and holds certificates in Nutrition from Cornell University. Prior to his role with Rouxbe, Dan worked with Whole Kids Foundation training teachers and food service at schools across the country on nutrition and culinary best practices. He also worked as a Healthy Eating Educator at Whole Foods Market’s flagship store in Austin, TX, was a personal chef for some of Austin’s elite business people, taught classes in culinary techniques at Austin Community College, The Natural Epicurean, and Le Cordon Bleu. Dan also regularly volunteers cooking or speaking about nutrition for the Michael & Susan Dell Foundation, Marathon Kids, Health Alliance for Austin Musicians, and the Ronald McDonald House Charities of Austin and Central Texas.