I use one to two teaspoons of oil, which is just barely enough to coat the pan if you swirl it, and it works fine if the heat is right. You're not trying to sha

I use one to two teaspoons of oil, which is just barely enough to coat the pan if you swirl it, and it works fine if the heat is right. You're not trying to shallow fry the meat in a sea of grease, just stop it sticking and get better thermal conductivity.