Cody Casey
Burning your hand with hot oil from the pan is a painful experience that can be avoided. The first step is to choose the right type of oil for the temperature you want to cook at. Oils have different smoke points, so it's important to know the temperature you're cooking at and choose an oil with a higher smoke point. You can also use a cooking thermometer to monitor the temperature and prevent the oil from reaching its smoke point. It's also important to use the right cookware. Some materials, like cast iron, distribute heat more evenly, reducing the risk of hot spots that can cause oil to burn. Additionally, avoid using finishing or flavored oils for high-temperature cooking, as they have lower smoke points and are easier to burn. Finally, be careful not to leave your stovetop unattended, as oil can ignite and cause a fire if it gets too hot.
| Characteristics | Values |
|---|---|
| Oil type | Use oils with a high smoke point, such as avocado oil, canola oil, vegetable oil, ghee, or an oil with a higher smoke point than olive oil. |
| Pan type | Use a thick-bottomed, fat-sided skillet made of carbon steel, cast iron, or stainless steel. |
| Pan size | Match the diameter of your frying pan to that of your burner when cooking on the stove. |
| Heat level | Cook over medium to medium-high heat. Avoid high heat unless you have too much liquid in your pan and want to evaporate it. |
| Temperature control | Use a cooking thermometer to monitor the temperature of your oil and prevent it from reaching its smoke point. |
| Food placement | Place food in the oil just before it hits its ideal cooking temperature to avoid a greasy taste. |
What You'll Learn
Use a high-quality, thick-bottomed skillet
When cooking on a stovetop, it's important to choose the right cookware to avoid burning your food. A high-quality, thick-bottomed skillet is a great option for several reasons. Firstly, it can hold on to heat and distribute it evenly, preventing hot and cold spots that can lead to uneven cooking and burning. Cheap, lightweight pans often have this issue, resulting in food that is burnt in some spots and undercooked in others.
Thick-bottomed skillets are typically made from materials such as carbon steel, cast iron, or stainless steel, and they can also be copper pans, although these tend to be more expensive. These skillets are ideal for coil, radiant, and induction cooktops, which have thermostats that turn the heat on and off at certain temperatures. On a gas range, where the flame is constant, a thick-bottomed skillet can still provide even heating.
In addition to the choice of skillet, it's important to use an appropriately sized burner. A burner that is too wide or too narrow will result in uneven heating, leading to potential burning of your food. Using an overly large or small burner can also warp your frying pan over time as the metal expands and shrinks with changes in temperature. Therefore, it's best to match the diameter of your frying pan to that of your burner.
When cooking with a thick-bottomed skillet, it's recommended to use medium to medium-high heat. This gives you more control over the cooking process and helps prevent burning. High heat is rarely necessary, as it can burn the outside of your food while leaving the inside undercooked. The only exception is when you need to reduce a large amount of liquid quickly.
To summarise, investing in a high-quality, thick-bottomed skillet and following the tips above can help you avoid burning your food and create more consistent, delicious results.
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Regulate the temperature with a cooking thermometer
Regulating the temperature with a cooking thermometer is a great way to avoid burning your pan oil. Cooking oils have a "smoke point", which is the temperature at which they start to smoke and burn. A cooking thermometer can help you monitor the temperature of your oil and ensure it doesn't exceed the smoke point.
There are several types of cooking thermometers available, including dial instant-read thermometers, instant-read thermometers, thermometer-fork combinations, pop-up thermometers, and disposable temperature indicators. Choose a thermometer that is suitable for the type of food you are cooking and the thickness of the meat or other food. For example, dial thermometers are leave-in thermometers that can be left in the food during cooking, but they may not be suitable for thin cuts of meat. On the other hand, instant-read thermometers are meant to be used towards the end of cooking to check the internal temperature of the food.
When using a cooking thermometer, it is important to insert it into the right spot and to the correct depth. For most foods, the thermometer should be inserted into the thickest part, avoiding any bones, fat, or gristle. The depth will depend on the type of thermometer and the thickness of the food. For example, thermocouple thermometers only need to reach a depth of 1/4 inch, while dial thermometers should be inserted 2 to 2.5 inches deep.
It is also important to calibrate your cooking thermometer to ensure accuracy. This can be done using the ice water method, by placing the thermometer in a glass of ice water for 30 seconds to 2 minutes, depending on the type of thermometer. If the thermometer reads 32°F, it is accurate. If not, you can adjust it using the manufacturer's instructions or by turning the calibration nut until it reaches the correct temperature.
By using a cooking thermometer and following the above tips, you can effectively regulate the temperature of your pan oil and avoid burning it.
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Choose the right oil for the temperature
Choosing the right oil for frying is crucial to ensure your food is cooked properly and doesn't end up burnt or soggy. The ideal temperature for frying is between 350°F and 375°F, so you need to select an oil with a smoke point above this range.
Smoke point refers to the temperature at which an oil starts to break down, creating smoke and negatively impacting the taste of your food. Oils with a low smoke point, such as butter and olive oil, are not suitable for deep frying.
- Vegetable oil: Vegetable oil is a common choice for frying due to its high smoke point, usually falling between 400°F and 450°F.
- Canola oil: Canola oil is a healthy and inexpensive option for frying. It has a smoke point between 400°F and 450°F, making it suitable for most household frying needs.
- Peanut oil: Peanut oil is a favourite among serious fryers due to its high smoke point of around 450°F. It also has a neutral flavour, allowing the taste of your food to shine through.
- Coconut oil: Coconut oil is considered a healthy option for deep frying, as it can withstand continuous frying without a change in quality. Its smoke point ranges from 350°F to 385°F, so it's best to maintain a temperature of 350°F while cooking.
- Avocado oil: Avocado oil has an incredibly high smoke point of 520°F to 570°F, making it a great choice for high-temperature frying.
- Soybean oil: Soybean oil is excellent for frying, with a smoke point ranging from 450°F to 495°F.
- Animal lard: Animal lard is another good option for deep frying, with a smoke point of 370°F. Keep the temperature between 350°F and 365°F for optimal results.
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Understand your cookware and how it distributes heat
Understanding how your cookware distributes heat is essential to avoid burning your food. The main job of stovetop cookware is to smooth out the heat coming from the burner so that the cooking surface is at a consistent temperature. If there is too much of an imbalance in temperatures, you may end up with hot or cold spots that can burn your food.
There are two types of cookware materials: insulators and conductors. Insulators, such as glass, ceramics, or earthenware, conduct heat inefficiently due to their molecular structure and are therefore not suitable for stovetops. Conductors, on the other hand, are metals that conduct heat more efficiently due to the free flow of electrons. Common examples of conductors used in cookware include copper, aluminum, cast iron, carbon steel, and stainless steel.
When choosing cookware, it is essential to consider the thickness and conductivity of the material. Thick pans with low conductivity, such as cast iron and carbon steel, tend to create hot spots on the cooking surface due to the slow heat transfer. On the other hand, thin pans with high conductivity, such as aluminum and thin multiclad stainless steel, can also create hot spots and affect cooking performance. Therefore, the ideal cookware should have a thicker layer of a highly conductive material, such as quality multiclad stainless steel, to allow for even heat distribution.
In addition to conductivity and thickness, the reactivity of the material is also an important consideration. Pure metals like aluminum and copper are highly reactive with acidic foods and can alter their flavor and color. To address this issue, these metals are often lined with a non-reactive material, such as tin or stainless steel, or treated through processes like anodization. Cast iron and carbon steel can also react with acidic foods and should be properly seasoned to create a non-stick and protective layer.
To summarize, when choosing cookware to avoid burning your food, look for materials that offer even heat distribution, have the appropriate thickness for their intended use, and are non-reactive or treated to prevent reactivity with food.
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Avoid cooking with finishing or flavoured oils
When cooking, it's important to choose the right oil for the right purpose. Some oils are better suited for cooking than others, as they can handle the heat better and are therefore less dangerous to your health.
Smoke Points
The smoke point of an oil is the temperature at which it starts smoking. When an oil is heated past its smoke point, it releases free radicals and reacts with oxygen to form harmful compounds. Free radicals can injure cells and DNA in your body. One harmful compound produced when heating oils is HNE, which is linked to vascular diseases such as atherosclerosis, diabetes, and neurodegenerative disorders. The longer you heat the oil, and the more you reuse it, the more HNE it will accumulate.
Oils to Avoid
Oils with polyunsaturated fats are unstable and produce higher levels of free radicals when heated. These include soybean, corn, canola, sunflower, and safflower oils. These oils will decimate the nutritional properties of your food and give you a big health risk in the meantime.
Oils to Use
Oils with saturated fatty acids are the top choice for cooking. These include coconut oil, clarified butter (ghee), butter, and palm olein (refined palm oil). They are stable because the fatty acids are packed tightly together and can, therefore, tolerate high heat well.
Finishing Oils
For maximum flavour, you can use unfiltered extra virgin olive oil and unrefined or toasted nut and seed oils as finishing oils.
Other Tips
- Store your oils in a cool, dry place, away from direct light, to avoid oxidation and rancidity.
- Buy smaller batches so the oil stays fresher.
- Tighten the lid before storing.
- Use oils with a high smoke point for high-heat cooking, and oils with a low smoke point for medium-heat cooking.
- Use oils with stable fats, such as olive oil, avocado oil, clarified butter (ghee), refined palm oil, and coconut oil.
- Use an appropriately-sized burner to avoid overheating your pan and burning your food.
- Use a thick-bottomed, fat-sided skillet to avoid hot and cold spots when cooking.
- Spread 1 tablespoon of cooking oil on your skillet’s cooking surface with the help of a paper towel.
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Frequently asked questions
Use a high-quality, thick-bottomed skillet with a burner or cooking zone that matches the diameter of your pan. Cook over medium to medium-high heat and use a cooking thermometer to monitor the temperature.
The smoke point is the temperature at which an oil or fat begins to produce a continuous bluish smoke. This is when it will start to burn and the smoke point varies depending on the type of oil or fat.
You will start to see wisps of smoke coming from the oil. At this point, you should take the pan off the heat or add your food to the pan to reduce the temperature.
The taste of your food will be spoiled and the healthy properties of the oil may be destroyed. The oil will also start to break down and could potentially ignite, causing a fire.
Never use water to try and put the fire out. Instead, use a lid or tray to smother the fire, or pour baking soda or salt on it. Keep a fire extinguisher in your kitchen.
