I used to stick hard to the no-oil rule everyone talks about. My potatoes and chicken would come out kinda tough and sad. Last week I tried a small brush of oil on some pork chops. They got way more crispy and stayed juicy inside. Now I do it for almost everything except maybe fries. It just works better, even if it goes against the grain. So yeah, I'm that guy adding oil now.
I waste less food and energy now.
She tosses it in oil and cooks it straight for ten minutes. I pat the florets dry first and shake the basket halfway. We argued about it at Sunday lunch. Her way makes the stems too soft, but mine stays crisp every time.