Trout

iTrader: (1)

I believe that when you use olive oil the smoke point is so low that the cis-cis-linoleic acids oxidise and create toxic residue.

I use a really careful method of first of all filling a measuring cap of oil and then letting it soak into the base of the pan for at least 40mins. Then I start the cooker without the pan on at first, before placing the pan carefully on the hob as I slowly increase the heat.

I have moved away from olive oil as I said above. But what should I use.

I like to use lard or ghee but it is very thick when it is cool, in fact it is solid.

And sunflower oil is well, too sunny.

Any thoughts - what do you think my dealer would recommend?

TonyBurns

iTrader: (3)

Crisp n dry?

Tony

richiewong

Beef dripping failing that get some Motul 300V

Bubba po

To stop cutting your stuff with harpic.

Trout

iTrader: (1)

s70rjw

iTrader: (2)

The ACTUAL oil isn't that important. When you empty your pan do you take off the handle and crank it before re fitting it?If you don't it will melt