doesn’t the oil burn when you put it on a very hot steel pan or do you have a trick? I guess rapeseed oil burning point is higher but if I put butter on a very hot pan it immediately turns brown and then burns in a matter of seconds.
Maybe you’re just getting the pan too hot? I know that sounds silly but it might be as simple as turning the heat down some and cooking whatever for a little longer.
Or at least that’s like my cardinal cooking sin, I’m always getting the pan too hot and burning shit unless I’m very careful to think about it.
but you are supposed to heat the steel pans until water kind of jumps in it (to make it nonstick) and that much heat generally already burns the oil I am using…
And if you heat any oil too much it starts producing carcinogenes. Butter is especially prone to do that even in relatively lower heat if it’s not ghee. So it becomes toxic in a similar way as teflon is.
doesn’t the oil burn when you put it on a very hot steel pan or do you have a trick? I guess rapeseed oil burning point is higher but if I put butter on a very hot pan it immediately turns brown and then burns in a matter of seconds.
Maybe you’re just getting the pan too hot? I know that sounds silly but it might be as simple as turning the heat down some and cooking whatever for a little longer.
Or at least that’s like my cardinal cooking sin, I’m always getting the pan too hot and burning shit unless I’m very careful to think about it.
but you are supposed to heat the steel pans until water kind of jumps in it (to make it nonstick) and that much heat generally already burns the oil I am using…
And if you heat any oil too much it starts producing carcinogenes. Butter is especially prone to do that even in relatively lower heat if it’s not ghee. So it becomes toxic in a similar way as teflon is.