Cody Casey
GreenPan is a brand of non-stick ceramic pans that distributes heat more effectively than traditional coatings. When using GreenPan products, it is recommended to use lower heat settings and oils with high smoke points, such as canola oil, coconut oil, avocado oil, peanut oil, and grapeseed oil. Oils with low smoke points, such as extra virgin olive oil, can burn and carbonize on the pan's surface when combined with high heat, leading to sticking issues. Spray oils should also be avoided as they can cause hotspots and carbonization on the non-stick surface.
| Characteristics | Values |
|---|---|
| Oils to use | Peanut oil, avocado oil, canola oil, coconut oil, grapeseed oil, refined avocado oil, regular olive oil, clarified butter (ghee), refined coconut oil, vegetable oils |
| Oils to avoid | Extra virgin olive oil, butter, oil sprays, olive oil sprays, aerosol sprays, mist sprays, pump sprays, cold-pressed oils, unrefined oils |
| Other suggestions | Use low to medium heat settings, use refined oils, use organic oils, use oils suited for frying with high resistance |
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What You'll Learn
Oils with high smoke points
Some oils with high smoke points include peanut oil, canola oil, coconut oil, avocado oil, grapeseed oil, sunflower oil, and sesame oil. Peanut oil has a smoke point of 450°F, grapeseed oil has a smoke point of 390°F, safflower oil has a smoke point between 475 and 500°F, and macadamia oil has a smoke point of 413°F. Refined oils, such as avocado oil, coconut oil, and sunflower oil, have smoke points ranging between 400-500°F. Oils with smoke points over 450°F are best for frying, stir-frying, and broiling. Oils with smoke points around 400°F are good for baking and browning foods. Oils with smoke points in the 300°F range are suitable for lightly sauteing.
It is important to note that unrefined oils, such as extra virgin olive oil, are not suitable for frying as they smoke and burn easily, even at relatively low temperatures. Additionally, spray oils should be avoided as they can cause carbonization and damage the non-stick layer of the pan.
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Oils to avoid
While GreenPan cookware is compatible with most cooking oils, some oils should be avoided due to their low smoke points, which can cause carbonization and damage to the non-stick coating. Here are the types of oils that should be avoided when using Green Pans:
Olive Oil, Extra Virgin Olive Oil, and Butter
Olive oil, extra virgin olive oil, and butter have low smoke points and can quickly start to smoke and burn when the pan is hot. This causes carbonization, which can damage the non-stick layer of the pan. Additionally, using expensive oils at high temperatures can turn healthy fats into unhealthy or saturated fats.
Oil Sprays and Aerosols
Oil sprays, including aerosols, mist, and pump sprays, should be avoided due to their small droplet size. These small droplets heat up extremely quickly and can cause charring and carbonization on the non-stick layer of the pan, reducing its effectiveness.
Unrefined Oils
Unrefined oils such as virgin and extra virgin olive oils are not suitable for frying in Green Pans. Even at relatively low temperatures, these oils can smoke and burn, impacting both the taste of the food and the health of the pan.
Coconut Oil
Coconut oil has a lower smoke point and is not ideal for high-heat cooking in Green Pans. It can produce a lot of smoke and make cleaning the pan more challenging.
It is important to note that the key to using oil with Green Pans is controlling the temperature. Using low to medium heat settings can prevent the burning of oils and protect the non-stick coating.
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Oils for flavour
Oils are an essential ingredient in cooking, not only for their functional benefits but also for the flavour they impart. When using a GreenPan, it is important to consider the smoke point of the oil, as using an oil with a low smoke point can burn and carbonize on the pan's surface, leading to sticking issues. Therefore, it is recommended to use oils with a high smoke point, such as canola oil, coconut oil, avocado oil, or peanut oil.
Now, let's delve into some specific oils that can enhance the flavour of your dishes when used in GreenPans:
Olive Oil:
Olive oil is a versatile oil that can be used for cooking and flavouring. While extra virgin olive oil (EVOO) has a lower smoke point, regular olive oil has a higher smoke point and can be used for frying or sautéing. Olive oil adds a distinct olive flavour to your dishes.
Avocado Oil:
Avocado oil has a high smoke point, making it suitable for high-heat cooking. It has a neutral flavour, so it won't overpower the other ingredients in your dish. Avocado oil is a heart-healthy option and is perfect for stir-frying or searing meats.
Peanut Oil:
Peanut oil is another oil with a high smoke point, making it ideal for frying and sautéing. It has a nutty aroma and flavour that can enhance your dishes. Peanut oil is a good choice for cooking at higher temperatures without smoking.
Canola Oil:
Canola oil is a versatile oil with a high smoke point. It has a neutral flavour, making it suitable for various dishes. Canola oil is also a healthy option, containing monounsaturated fats. It is perfect for stir-frying, sautéing, or even as a base for salad dressings.
Coconut Oil:
Coconut oil has a unique flavour and aroma that can enhance your dishes. While it has a lower smoke point, it is still suitable for medium-heat cooking. Coconut oil is solid at room temperature, so it can be used for baking or adding a creamy texture to curries and sauces.
Flavoured Oils:
You can also experiment with flavoured oils to add extra depth to your dishes. For example, using infused oils like Sichuan chilli oil, scallion oil, or shallot oil can elevate your stir-fries and sautéed vegetables. Additionally, you can make your own flavoured oils by infusing oils with fresh or dried herbs, spices, garlic, peppers, or citrus zest. These flavoured oils are perfect for drizzling over roasted meats, pasta dishes, or salad dressings.
When using oils in your GreenPan, remember to control the temperature and avoid using spray oils, as they can cause carbonization and sticking issues. Enjoy experimenting with these oils to find the perfect flavour combinations for your culinary creations!
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Oils for health
Oils and fats are an essential part of a healthy diet, providing fatty acids such as omega 3s and 6s, which are part of the structure of every cell in the body. However, it is important to distinguish between "good" and "bad" fats. "Good" fats include monounsaturated and polyunsaturated fats, which are found in plant-based oils such as olive oil, corn oil, canola oil, sunflower oil, safflower oil, soybean oil, peanut oil, avocado oil, grapeseed oil, rice bran oil, and sesame oil. These oils are liquid at room temperature and are generally healthier than solid fats and tropical oils, which tend to have higher levels of saturated ("bad") fat.
Olive oil, in particular, has long been a staple of the Mediterranean diet and is known for its ability to lower blood cholesterol and provide antioxidants. Extra virgin olive oil is the least refined and thus the ideal version to use. However, when cooking with olive oil, it is important to control the temperature as olive oil, especially extra virgin olive oil, can quickly start to smoke and burn at high temperatures, which can be unhealthy and damage non-stick pans.
Other oils with high smoke points, which are better suited for frying and cooking at higher temperatures, include peanut oil, avocado oil, canola oil, and grapeseed oil. These oils are less likely to burn and carbonize on the surface of your pan, which can cause sticking and damage to the non-stick coating. Coconut oil also has a relatively high smoke point, but it has been associated with an increased risk of cardiovascular disease and diabetes due to its high level of saturated fat.
In summary, for health benefits, it is recommended to consume plant-based oils with high levels of monounsaturated and polyunsaturated fats, such as olive oil, while also being mindful of the smoke point of the oil to avoid burning and carbonization. Additionally, when cooking with non-stick pans, it is important to use lower heat settings and avoid spray oils, as they can cause hot spots and damage the non-stick coating.
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Oils for specific dishes
When using GreenPan products, it is recommended to use lower heat settings and oils with a high smoke point. This is because when low smoke point oils are used at high temperatures, they burn and carbonize on the surface, causing food to stick to the pan.
Avocado oil
Avocado oil has a higher smoke point than most plant-based cooking oils (approximately 520° Fahrenheit or 271° Celsius). It has a mild, buttery flavor that works well in both sweet and savory recipes. Avocado oil is also nutritionally similar to olive oil and may have anti-inflammatory, antioxidant, and heart-health benefits. It is suitable for sautéing, roasting, searing, grilling, and drizzling. Due to its high smoke point, avocado oil is also good for high-heat cooking methods like deep frying.
Peanut oil
Peanut oil has a smoke point of 450° Fahrenheit or 232° Celsius, making it suitable for frying. It is one of the recommended oils for GreenPan products.
Canola oil
Canola oil has a high smoke point and is recommended for GreenPan products. It is also one of the four favorite oils to use with GreenPan pans.
Grapeseed oil
Grapeseed oil has a smoke point of 390° Fahrenheit or 199° Celsius, making it suitable for sautéing. It has a slightly nutty or fruity flavor and is great for dressings, marinades, mayonnaise, and more. It is one of the recommended oils for GreenPan products.
Sesame oil
Sesame oil has a medium-high smoke point of approximately 410° Fahrenheit or 210° Celsius. It has a nutty flavor that can work well in a number of stovetop dishes. Sesame oil is suitable for sautéing, general-purpose cooking, and as a salad dressing. It is also good for high-heat cooking like stir-fries.
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Frequently asked questions
You can use most cooking oils with Green Pans, but the brand recommends using oils with a high smoke point, such as peanut oil, avocado oil, canola oil, coconut oil, and grapeseed oil.
Oils with a low smoke point, such as extra virgin olive oil, should be avoided as they can burn and carbonize on the pan's surface. Oils in spray form should also be avoided, as they can cause hotspots and carbonization.
Oils with a high smoke point reduce the chances of the oil getting too hot and sticking to the pan. Using a low smoke point oil on a high heat can cause the oil to burn and carbonize, leading to food sticking to the pan.
If you use an oil with a low smoke point in your Green Pan, it may burn and carbonize on the pan's surface. However, this can be easily removed with a melamine sponge and warm water.
