Timeline for Is putting pots on the stove without oil or water damaging the pot?
Current License: CC BY-SA 3.0
6 events
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| Aug 16, 2023 at 11:56 | comment | added | Joe | Nonstick pans would be ruined (and possibly kill your pets) at a much lower temperature (about 400°F): cooking.stackexchange.com/q/90751/67 | |
| Apr 13, 2017 at 12:33 | history | edited | CommunityBot |
replaced http://cooking.stackexchange.com/ with https://cooking.stackexchange.com/
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| Nov 28, 2016 at 13:38 | comment | added | Megha | @rackandboneman - ...you know, now I'm not sure. The answers at the first link definitely said °C, not °F, and since I saw a couple answers with that I used it as a number for the upper bounds of safe temps. And you're right about the oil burning off, that was the temp at which the old seasoning would be burning off before re-seasoning a pan - I took that number as a safe limit for the iron or steel of the pan - 500°C is well under melting point for most metal pots, though to be fair they might warp lower. I'll look a bit more and check again, though, and edit accordingly tomorrow-ish | |
| Nov 28, 2016 at 11:44 | comment | added | rackandboneman | Most seasoning methods for cast iron/carbon steel do not go near 500°C - you would set any edible oil used for seasoning on fire. Did you mean 500°F? Aluminium, btw, will already melt at 660°C. | |
| Nov 27, 2016 at 10:33 | vote | accept | hgiesel | ||
| Nov 27, 2016 at 6:40 | history | answered | Megha | CC BY-SA 3.0 |