— Mitch Miglis

As long as you have a well seasoned pan It's Not Really Gonna matter too much. The part of the thing is that oil is what seasoning your pan. So if you are getting a brand new walk, you do want to season that pan. Now the nice thing about this is there's just such a small amount of Trace oil that's on at the season in the pan because you're actually cleaning it out afterward. Right but the pan itself should be pretty non-stick if you're seasoning it correctly. So if you're doing that you don't really need a whole lot of oil into it anyways, and you can actually just use things like, you know broth to be able to do it. So, you know, just like we'll just use a stir fry as an example. If you just starting out with your onions, you put your onions and first get them to start cooking if they start to stick a little bit put in a couple tablespoons of any liquid you want vegetable broth being Easy one I wouldn't start with your tamari's and stuff like that, you know, but something that's kind of like a lighter flavor on those to be able to deglaze a little bit. Then you can add in your other ingredients like your your Ginger and then go into your mushrooms and peppers and then put your garlic and all that later to make sure it's not going to burn because if you're not using oil that fat is going the lack of fat is going to let it kind of crisp up quicker. So, you know just using you know, any kind of like a liquid to be able to help deglaze and keep an eye on it anything starts to stick right away just deglaze to make that happen and that that you know that the Chinese spatula will help to be able to get that stuff off the bottom quickly, too.