Timeline for What pots work the best on electric ranges to sautee, fry and simmer?
Current License: CC BY-SA 2.5
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| when toggle format | what | by | license | comment | |
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| S Apr 6, 2011 at 4:33 | history | suggested | Nate | CC BY-SA 2.5 |
fixed caps, dropped signature
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| Apr 6, 2011 at 4:22 | review | Suggested edits | |||
| S Apr 6, 2011 at 4:33 | |||||
| Apr 5, 2011 at 23:08 | comment | added | rumtscho♦ | Be careful with nonstick and temperatures at which oil smokes. While nonrefined oils start smoking at relatively low temperatures (100 to 170°C depending on the source plant), you shouldn't be frying with these. If you are using a frying (refined) oil like canola, and it smokes, than you are well over 200°C, possibly nearing 250°C. This doesn't matter with stainless steel, but will cause a nonstick coating to leak PTFE in the food. The best temperature for steaks and cutlets is lower than that, no matter what pan material you are using. | |
| Apr 5, 2011 at 22:53 | history | answered | user5581 | CC BY-SA 2.5 |