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Risking running off topic I know, but Olive oil is useless really for cooking as its burning temperature is way too low for most frying operations. You should be looking at an oil with a much higher temperature range for frying, such as rice bran or something similar. Olive oil is ideal for salads etc.Quote:
Originally Posted by incisor
Regards
Glen
Been through many, bought a Calphalon 1392 - been going strong for 5 or so years now.
I personally dont like non stick pans, i much prefer cast iron or well seasoned black iron.
S/Steel are worse as they just burn everything because it just sticks to the metal.
Black iron pans are sold at catering supply shops and just need to be seasoned by heating with about 250-500gms of salt in them until the metal changes colour. From after the first use they only need a good wipe out or at worst a scotch brite.
I mix a blend of vegie/canola oil with just enough olive oil to get the flavour .Quote:
Originally Posted by zulu Delta 534
i don't use it for everything and whilst i agree it is not much chop for deep frying or doing a steak, it does what i need and want in a frying pan when i am doing some of the things i cook.Quote:
Originally Posted by zulu Delta 534
cheers
I have a circulon pan that cost a bomb. Worked great for about 5 years then started to stick.. So I stopped using it. One day I needed it, so I got it out again and seasoned it as a part of cleaning it. Now it works BRILLIANTLY, and has done so for over 6 years since seasoning it.
Coconut oil. Some folk don't like the flavour/smell, but little goes a long way, and is undamaged by frying/deep-frying heat. Forget about the 'saturated fat argument, the body is designed to eat it, besides a glass of booze does your waistline a lot more damage.Quote:
Originally Posted by zulu Delta 534
Butter works for me too.
Canola?- well, it's GM modified Rape-seed oil, a plant that is great for cattle-feed but poisonous to humans.
The less 'reactive' the metal the safer it is, which puts cast iron at the top of the preference list.
From a philosphical angle, cast iron would be the best and only one... (IF SWMBO could be persuaded....) seeing as it's been around forever, therefore no vested interests artificially supporting it, as the Aluminium/Aluminum, Stainless Steel, Teflon, ceramics, enamels, Unobtanium etc manufacturers are busy trumpeting the goodness of theirs...and the evils of every other material.
I'm not confident that a Big Business pursuing the $ is going to be totally honest with all the facts...
I trust the Tried and Proven...
The Tefals we bought were dearer than the Jamie Oliver ones. I can't find the guarantee paper work anymore, but I wonder if anyone has ever bothered to claim?.Quote:
Originally Posted by dullbird
I got the Tefal Gourmet Anodised ones & never had a prob so far. Hopefully wont either
So it appears I am not the only one with the same results, there were instructions not to over heat the pan, and when the red dot disappeared then it was at correct temperature, but the red dot seemed to one day disappear.
We also have heavy copper sandwiched base Stainless pans and pots.
It was Mentioned earlier by a member that olive oil has a low temp point, we use olive oil and find it does burn very easily.Thanks for the input everyone, Cheers,
Mario