Timeline for How do I make sure I don't overheat my teflon pan?
Current License: CC BY-SA 4.0
10 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 10, 2023 at 15:56 | comment | added | FuzzyChef | Apparently. It used to say so, that's where I got that temperature. | |
| May 10, 2023 at 4:29 | comment | added | Hellreaver | Sorry to respond so late - but your Wikipedia article cited doesn't seem to include anything about damage beginning at 392f. Most likely edited? | |
| Jun 11, 2020 at 13:06 | vote | accept | JohnEye | ||
| Jul 4, 2018 at 13:44 | comment | added | JohnEye | @rumtscho Noted, that would actually be a good answer to my question as well even though it addresses another point altogether. I guess I'll have to give it another try. If you happen to recall there being a good answer somewhere on this site describing the correct technique (and with your rep I guess you might), it will gladly link it to the question as well. | |
| Jul 4, 2018 at 13:27 | comment | added | rumtscho♦ | @JohnEye (pre-)searing at heat and slowly sweating or sauteing food are two different techniques, even though both are done in a pan. Teflon pans are not suitable for the first one, because the teflon degrades at the temperature needed. So, you can either drop the idea, or learn the technique, and use it with the appropriate tool. It does need more precise control of temperature, timing, and fat - once you do it properly, it won't stick, but you need focused practice to learn how to do it, you shouldn't expect it to work from the first try. | |
| Jul 4, 2018 at 12:53 | comment | added | Fabby | Canola is the worst of all the oils in the kitchen IMHO. As BioDiesel it's a fantastic product though. | |
| Jul 4, 2018 at 8:04 | comment | added | Cynetta | A carbon steel wok needs to be properly seasoned, cleaned and cared for just like a cast iron skillet. If food continues to stick, it is an indication that the surface is probably not properly seasoned Sticking might also be caused by not using enough oil to cook with | |
| Jul 4, 2018 at 0:22 | comment | added | JohnEye | The problem with non-teflon pans is that every time I tried using them, the food was sticking to them like crazy. Even the ceramic pans kinda suck. Maybe I'm doing something wrong... | |
| Jul 3, 2018 at 21:56 | history | edited | FuzzyChef | CC BY-SA 4.0 |
added practical suggestion for heat measurement
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| Jul 3, 2018 at 21:47 | history | answered | FuzzyChef | CC BY-SA 4.0 |