Managing Hot Oil: Navigating The Art Of Stirring

Heating oil in a pot or pan is a common step in cooking, but it's important to exercise caution to avoid accidents. Oils have different smoke points, with most vegetable oils smoking at around 450°F, while animal fats like lard or goose fat will start smoking at about 375°F. When heating oil, it's crucial to stay in the kitchen and keep a close eye on it. If you notice wisps of smoke or detect an acrid smell, immediately adjust the heat to prevent the oil from catching fire.

The cookware you use also plays a role in determining whether to heat the pan before adding oil. For non-stick pans, it's advisable to add oil first to extend the life of the coating. In contrast, for unseasoned cookware like stainless steel, adding oil to a hot pan is recommended to reduce the viscosity of the oil, allowing it to settle into the pan's cracks and pores effectively.

It's worth noting that mixing hot oil and water can lead to a dangerous chemical reaction, resulting in flames. Therefore, it's essential to ensure that your pan is completely dry before adding oil and avoid using water to test the pan's temperature. Instead, you can test the oil's temperature by observing its movement and looking for fingers or shimmer in the oil.

Use the right oil

When frying, it's important to use the right oil. The best oil for frying is a stable, neutral oil with a smoke point higher than 375°F. Oils heated past their smoke point will burn and produce smoke, negatively affecting the flavour and nutritional integrity of your food.

Avocado Oil

Avocado oil has a high smoke point of around 500°F (unrefined avocado oil has a lower smoke point of 350°F). It is mostly neutral-tasting, with a slight hint of sweetness. It is one of the most expensive oils, so it may be best reserved for frying desserts or used in small amounts to pan-fry.

Safflower Oil

If you like the high smoke point of avocado oil but not the flavour, safflower oil is a good alternative. It has a neutral flavour, making it perfect for frying anything from chicken strips to eggplant fries. It is also one of the healthiest oils for frying. However, like avocado oil, safflower oil is quite expensive.

Peanut Oil

Peanut oil is a popular choice for frying due to its high smoke point and nutty flavour. It is the go-to oil for many fast-food restaurants. It is also relatively economical, making it a good option for deep frying.

Soybean Oil

Soybean oil is a type of neutral-flavoured vegetable oil, making it a good option for deep frying. It has a high smoke point and is very affordable, with a 128-ounce jug costing around $20.

Corn Oil

Like soybean oil, corn oil is a neutral, high smoke point oil that is very affordable. It is one of the most affordable options for bulk frying, with a gallon container costing around $15.

Canola Oil

Canola oil is one of the best choices for frying, especially if you are preparing large amounts of food. It has a neutral flavour and is quite affordable, with a gallon usually costing around $20.

Vegetable Oil

Vegetable oil is a blend of different plant-derived oils, such as corn oil, soybean oil, and sunflower oil. It has a high smoke point, neutral flavour, and is cost-effective, making it a good choice for home frying.

Make sure ingredients are dry

When frying, it is important to ensure that your ingredients are dry. This is for both temperature and safety reasons. If your ingredients are still wet, the water will immediately cool down the pan and oil. The water will also burst into steam, causing the oil to splatter everywhere.

Additionally, if you are breading your ingredients, you want to ensure that there is no extra moisture trapped under the coating, which will cause the food to be soggy and not fry properly.

Before dry-frying, you should thoroughly blot dry your washed vegetables. For meat, it is recommended to let it sit in a marinade, which often contains oil, as this is thought to help the meat stay tender.

When frying, it is also important to get your pan hot before adding your ingredients. If the oil isn't hot enough, the food will soak it up instead of sizzling in it, and it won't taste as good.

Get the pan hot

Getting the pan hot enough is essential for a good stir-fry, sear, or sauté. The key is to get the pan hot enough before adding the ingredients.

Testing the Heat

There are a few ways to test if your pan is hot enough. Firstly, you can add a tablespoon of water to the pan. If the water immediately starts simmering, the pan is hot enough. If you add oil, it should be hot enough if it shimmers or glistens when you tilt the pan to coat the surface. You can also test the heat by flicking a small amount of water onto the pan. If the water sizzles and evaporates within a few seconds, the pan is hot enough for a normal sauté. If the water skates around the pan, it is either too hot or just right for a wok.

Heating the Pan

There are differing opinions on whether to heat the pan before adding the oil. Some cooks recommend heating the pan first, as this gives the oil less time to burn. Others suggest putting the oil in a cold pan and heating them together. If you heat the pan first, make sure you do not let it get too hot. If the pan is too hot, the oil will smoke, and this can be dangerous. If you are using a non-stick pan, you should add a little oil to the pan first, as this will extend the life of the non-stick coating.

Oil Temperature

It is important to get the oil hot enough before adding the food. If the oil isn't hot enough, the food will soak it up instead of sizzling in it, and it won't taste as good. To test if the oil is hot enough, pick up the pan and swirl the oil around. If the oil moves as fast as water would, shimmers, or leaves "fingers" or "stretches", then it is hot enough. If the oil is smoking, it is too hot, so turn down the heat and start again.

Exceptions

There are a few exceptions to the rule of getting the pan hot. When rendering the fat out of meat, such as skin-on duck breasts or chicken thighs, start with a cold pan and slowly heat it up. The same is true for bacon. If you are cooking onions, start with a cold pan and slowly heat it up to cook out the water before the onions start to burn.

Test the oil before adding food

Testing the oil in a pan before adding food is crucial to ensure your dish turns out crispy and delicious rather than soggy and sad. Here are some detailed tips to help you master the art of heating oil for cooking:

• Choose the right oil: Different oils have varying smoke points, which is the temperature at which they start to smoke and become unsuitable for cooking. Canola and vegetable oil are versatile choices, while olive oil is better for lower-heat cooking like sautéing. Avoid using delicate or flavoured oils for cooking.
• Dry your ingredients: Ensure your ingredients are dry before adding them to the pan. Wet ingredients will cool down the pan and oil, leading to oil splatter.
• Get the pan hot: There are differing opinions on whether to heat the pan before adding oil or heat them together. Some cooks prefer to heat the pan first, arguing that it gives the oil less time to burn. Others suggest putting oil into a cold pan and heating them together to prevent the oil from getting too hot and smoking. Experiment with both methods to see which works best for you.
• Test the oil temperature: Before adding food, test the oil's temperature to ensure it's hot enough. When you lift and swirl the pan, the oil should move quickly and look almost like water. You should also see "fingers" in the oil, where it stretches and shimmers. Additionally, when a small piece of food or the tip of a wooden spoon is dunked into the oil, small bubbles should immediately appear.
• Adjust if the oil smokes: If your oil starts to smoke, don't panic. Simply remove the pan from the heat, pour out the oil into a heat-proof container, turn down the heat, and start again.

Remember, the key to successful cooking with oil is controlling the heat and understanding how different oils behave. With practice, you'll be able to create delicious, crispy meals every time!

What to do if the oil begins to smoke

If you notice that the oil in your pan has started to smoke, don't panic. Simply remove the pan from the heat source immediately and carefully pour the oil into a heat-proof container, such as one made of glass or ceramic. Once you've disposed of the oil, turn down the heat on your stove, and you can start cooking again.

It's important to act quickly when your oil starts to smoke because, at this point, it's breaking down and releasing harmful compounds that can be detrimental to your health. These compounds have been linked to cellular damage and diseases such as Alzheimer's and Parkinson's. Additionally, the oil will impart a burnt, bitter flavour to your food, which is definitely not what you want!

To prevent your oil from smoking in the first place, it's a good idea to choose an oil with a high smoke point, especially if you're cooking at high temperatures. Oils like avocado oil, sunflower oil, and light/refined olive oil are great choices for searing, browning, or deep-frying. On the other hand, extra-virgin olive oil and extra-virgin coconut oil have lower smoke points, so they're better suited for low to medium-heat cooking.

When heating oil, it's also important to make sure that your pan is hot before adding the oil. This will help ensure that your oil doesn't burn and that your food doesn't stick to the pan. However, be careful not to let the pan get too hot, as this can cause the oil to smoke.

Frequently asked questions