Whats wrong with my frying pan

coffeehound

danlightbulb wrote: »

Never seen that in Tesco.

Probably not in smaller shops

http://www.mysupermarket.co.uk/aldi-price-comparison/Oils_And_Vinegar/Alfa_One_Rice_Bran_Oil_500ml.html

You only need a bit for frying so a bottle lasts a long time.

Mojisola

sleepymans wrote: »

I recently learned that olive oil is not the best oil for frying (something to do with the intense heat negatively affecting some of the enzymes IIRC) but that rape seed oil is best for frying and olive oil best for non heat recipes i.e. salad dressings and drizzling.(Rape seed oil is cheaper too)

This is one of those myths that gets fixed in people's minds.

https://scienceornot.net/2012/09/15/is-it-safe-to-cook-with-olive-oil/
https://www.sciencedaily.com/releases/2014/10/141022103552.htm

missbiggles1

Before washing up, fill the pan with water, bring to the boil, scrape round a bit with the fish slice/spoon, empty and then wash it up.

ManAtHome

For high heat frying I use a cast iron skillet or carbon steel wok, tip out the excess oil (keep an empty baked bean/tuna etc can for this), then give it a going over with hot water and a pan scrub when it's cooled off a bit (and I've finished my tea...).

coffeehound

Mojisola wrote: »

This is one of those myths that gets fixed in people's minds.

https://scienceornot.net/2012/09/15/is-it-safe-to-cook-with-olive-oil/
https://www.sciencedaily.com/releases/2014/10/141022103552.htm

Hmm, a link from the second article says

Olive oil is predominantly monounsaturated fatty acids, but has the added benefit of polyphenolic compounds which act as antioxidants and contribute to the health qualities of this oil. Olive oil does not have a high smoke point, so should only be used for low-temperature cooking.

Cold pressed olive oil is the best choice, as it is not heated or processed by chemicals in the extraction of the oil from the olive. Olive oil is easily oxidised so should be stored in a dark place in a coloured bottle.

This subject seems particularly complex. I'm going to stick with small amounts of high smoke point oil for frying for now!

Haffiana

Refined olive oil has a smoke point high enough to cope with most domestic frying that takes place in a frying pan. The problem is that the English seem to fry in virgin oils, which have a lower smoke point and which often degrade at quite low temperatures. If you go into an Italian or Spanish supermarket, you will see dozens of refined olive oils for everyday cooking, and a few, more expensive virgin oils for salad dressing.

If you go into a UK supermarket you will see dozens of virgin oils, and you will have to look quite hard for a refined cooking olive oil - it is even possible that there won't be one. If you find one, then it may well be more expensive than some of the virgin oils. I have been baffled by this for many years!