Bay Classic Pan: Oil Quantity Guide

When it comes to cooking with a bay classic pan, the amount of oil you use depends on several factors, including the type of food, the desired level of cooking, the type and amount of oil, and the size of the pan. As a general rule, you want to use just enough oil to coat the bottom of the pan, usually around 1 to 2 tablespoons, to prevent your food from sticking and ensure even cooking. However, when stir-frying, higher heat and a smaller amount of oil are used, and for shallow frying, more oil is needed to submerge the food.

The amount of oil depends on the type of food, how well you want to cook it, the type of oil, the size of the pan, and the amount of food

The amount of oil you use depends on several factors, including the type of food, the desired level of doneness, the type of oil, the size of the pan, and the quantity of food being cooked.

As a general rule, when pan-frying, ensure the bottom of the pan is coated with oil to achieve even cooking. For a skillet, this typically amounts to 1-2 tablespoons, depending on the skillet's size. It is recommended to avoid oil puddles, as they can cause splashing, but also ensure the pan is adequately coated to prevent undercooked or inconsistently cooked food.

When roasting, the goal is to fully coat the food with oil. A useful trick is to toss the food with oil and seasonings in a bowl, transferring it to a baking sheet afterward, leaving any excess oil behind.

The type of oil is another important consideration. Some oils, like olive, avocado, sesame, and safflower oils, are suitable for high-heat cooking due to their higher smoke points. Olive oil, for instance, has a smoke point of around 350°F (176°C), making it versatile for baking, sautéing, or cold dressings. On the other hand, oils like fish oil, flax oil, palm oil, and walnut oil should be avoided for high-temperature cooking as they have lower smoke points.

Additionally, the amount of oil used can depend on the type of food being cooked and the level of doneness desired. For example, deep-frying requires enough oil to cover the food by about an inch, while sautéing vegetables or meat may require less oil to achieve the desired level of doneness.

The oil should be enough to cover the bottom of the pan

When cooking with a classic pan, the amount of oil you use is crucial. While the required amount varies depending on the type of food, the desired level of cooking, the oil type, the pan size, and the quantity of food, a good rule of thumb is to use just enough oil to cover the bottom of the pan. This ensures even cooking and prevents sticking.

For a skillet, this typically translates to 1-2 tablespoons of oil, depending on the skillet size. When roasting, use enough oil to fully coat the food. A helpful trick is to toss the food with oil and seasonings in a bowl, then transfer it to a baking sheet, leaving any excess oil behind.

It's important to heat the pan before adding oil. This closes any minuscule fissures, pores, or gaps in the pan's surface, creating a smoother, tighter base for the oil to slide on and preventing food from sticking. To test if your pan is hot enough, flick a drop of water onto its surface. If it sizzles, the pan is at medium heat, and if the water rolls around, it's closer to medium-high or high heat.

When adding oil to a preheated pan, look for a shimmering consistency. The oil should move swiftly, resembling water, and form "fingers" or stretch as it swirls. This indicates that the oil is hot enough to begin cooking.

Remember, the goal is to achieve crispy and crunchy food on the outside while keeping it tender on the inside. Using the right amount of oil and heating the pan properly are essential steps in achieving this.

Use the right oil for the temperature

When frying, the ideal oil temperature for most recipes is between 350 and 375 °F. If the oil is too hot, the exterior of your food will burn before the interior is cooked. If the oil is too cold, your food will absorb the oil, resulting in a greasy texture.

The amount of oil you use will depend on the type of food you are cooking, how well you want it cooked, the type of oil, the size of the pan, and the volume of food. As a general rule, use just enough oil to cover the bottom of the pan. This typically amounts to 1-2 tablespoons, depending on the size of your skillet.

Different oils have different smoke points, so be sure to choose an oil with a smoke point that is higher than 375 °F. Here are some common oils and their smoke points:

• Avocado oil: 520-570 °F
• Soybean oil: 450-495 °F
• Peanut oil: 440-450 °F
• Canola oil: 400-450 °F
• Vegetable oil: 400-450 °F
• Corn oil: 410-450 °F
• Extra virgin olive oil: 325-410 °F
• Butter: 300-350 °F

To test the temperature of your oil without a thermometer, you can use one of the following methods:

• Drop a kernel of popcorn into the oil. If it pops, the oil is between 325 and 350 °F.
• Place the end of a wooden spoon into the oil. If bubbles form around the wood and float up, the oil is ready for frying.

Heat the pan before adding oil

Heating a pan before adding oil is a common practice, but why is it done this way? Does it make a difference if you add oil to a hot pan versus heating the oil in the pan?

Firstly, heating a pan before adding oil is a time-saving technique, especially in a professional setting. An empty pan will heat up quicker as there is no resistance acting on it. Adding oil to a hot pan also helps you gauge the temperature more effectively. You know the oil is hot enough when it starts to ripple or shimmer.

Secondly, the type of pan you are using can determine whether you heat the pan first. For instance, tin-lined copper pans and non-stick pans should not be overheated as the tin can melt, and non-stick coatings can break down and release chemicals. Therefore, it is recommended to add oil to these pans before heating.

Thirdly, the science behind heating a pan before adding oil is that metal expands when heated, and this can affect the pores in the surface. According to food writer and biochemist Shirley Corriher, the pores close up when metal heats up, creating a smoother surface on a microscopic level, which prevents food from sticking. However, others disagree, stating that the pores in metal get larger when heated and can grip food more, potentially causing it to stick.

Additionally, heating a pan first and then adding oil can prevent the oil from breaking down and forming a gummy substance on the pan, which can affect the taste of your food and cause sticking. The longer the oil spends in contact with the hot surface, the more it breaks down and combines to form large, sticky polymers. This breakdown process also generates off-flavours.

In conclusion, while there are differing opinions on the science behind heating a pan before adding oil, it is generally recommended to follow this method to save time, control the temperature more effectively, and prevent the oil from breaking down.

Test the oil before putting in food

Testing the oil before cooking is an important step to ensure the quality and safety of the food. Here are some reasons and methods to test the oil before putting it in the food:

Oil begins to break down and degrade as soon as it is heated. This breakdown leads to the formation of non-triglyceride by-products, including free fatty acids (FFAs), polymers, alcohols, and cyclic compounds. High levels of these by-products can negatively impact the food's quality, taste, texture, and appearance. Additionally, poor oil quality can increase the risk of heart disease and bad cholesterol.

Common Testing Methods:

FFA Test:

One of the most common tests to determine oil quality is the FFA test. This test uses testing strips that change colour to indicate the concentration of FFA breakdown products. These strips are easy to use, have an 80% accuracy rate, and can be used on all types of cooking oils. However, they are single-use and require proper storage.

Total Polar Materials (TPM) Test:

This method generally requires laboratory analysis and examines a broad array of polar molecules that accumulate in the oil during use. It provides an accurate measurement of the oil's age and degradation. TPM tests can be built into the fryer's plumbing or performed manually during the filtration process. While accurate, they require calibration checks every one to three years, which can be costly.

Testing Without Technology:

If you prefer a low-tech approach, there are a few criteria to consider when assessing oil quality:

• Flavor: The oil should not alter the taste of the food.
• Texture: Fried food should be crispy and tender, not too crunchy or soggy.
• Appearance: Aim for a golden-brown colour; avoid over-dark or too light.
• Strength: The fried food should not break or fall apart easily.

Best Practices for Oil Quality:

• Reduce frying temperatures when possible.
• Prevent oil from coming into contact with metals, salts, or UV lights.
• Regularly filter and clean the oil, maintaining proper fryer care.
• Educate staff about proper frying techniques and oil care.

In summary, testing the oil before putting it in the food is crucial for maintaining food quality and safety. By using testing strips, laboratory analysis, or simply observing the oil's impact on food, you can ensure that your fried dishes come out delicious and safe to consume.

Frequently asked questions