Comment on YSK You don't need Teflon pans for nonstick
NuXCOM_90Percent@lemmy.zip 2 weeks agoDifferent oils have different temperature ranges with the “smoke point” what is commonly considered. As long as you are under that temperature, you are fine according to everyone that isn’t facebook.
angrystego@lemmy.world 2 weeks ago
Yep, I’m trying to use lower heat to not go over the smoke point. Canola oil has pretty good properties, so I use it. It is possible to overheat not just the oil, but also the other ingredients, so it’s good to limit the heat. That’s why I’m interested in the lower heat use possibilities of pans different materials.
NuXCOM_90Percent@lemmy.zip 2 weeks ago
Quick google puts Canola Oil’s smoke point at 450-ish Fahrenheit. You can do the real good stir frying with that. Even the “get a pan ridiculously hot to sear some meat” is in the 300s and MAYBE capping around 500 which isn’t great with canola but is still doable since the food will lower the pan temperature pretty quick anyway.
So if your pan is getting that hot then you are doing it wrong.
angrystego@lemmy.world 2 weeks ago
I’m not doing that. As I said, I use lower temperatures.
NuXCOM_90Percent@lemmy.zip 2 weeks ago
Then whatever facebook nonsense you read doesn’t apply? Because the heat never gets hot enough to even reach the smoke point?