Extra virgin olive oil may be ruining your Cookware. When selling our ranges of cookware we spend a lot of time talking about the smoke point of cooking oils. The smoke point is when the temperature begins to break down the glycerol and free fatty acids and produce bluish smoke which ruins the nutritional value and taste of the oil. The most widely used oil on cooking shows and the most stocked on supermarket shelves is extra virgin olive oil. Unfortunately this oil has a low smoke point at 160 degrees Celsius which means that if the pan is heated higher than this figure the oil will burn onto the pan and consequently the taste of the food being cooked will suffer. Over time this burnt residue will form a coating on your non stick pan that will reduce or eliminate the non stick of the pan. What we recommend is that you research oils that have a high smoke point ie avocado oil, extra light olive oil, peanut oil. rice bran oil, grape seed oil etc....these type of oils will not only hold there nutritional value but will make your food taste better and not ruin your non stick cookware. Finally, above the temperature of the smoke point is the flash point, the point at which the vapors from the oil can first ignite when mixed with air, this is where fires occur in the kitchen when cooking oil is left unattended. .
Posted on: Mon, 02 Sep 2013 06:31:19 +0000
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