Oil, fat & Co. - That's how important they are when cooking, simmering or frying
As a manufacturer of high-quality cookware, Berndes focuses on the long durability of its products and satisfied customers. As a specialist for non-stick cast aluminium cookware, we can rely on a very long experience which has been enriched by numerous product tests and material research. Today, almost half a century after the market launch of our first non-stick frying pan, it is clear that many mistakes are still being made when handling cookware. That is why we would like to share our know-how with you and inform you, among other things, about the connection between cookware and the choice of the right oil or fat.
Olive oil is often used for frying. The result: it splashes and steams. First signs of incorrect preparation, too high temperatures or simply the wrong oil! Every dish has its own requirements regarding the way it is prepared and the right oil or fat. Pancakes, for example, have completely different requirements than roasting a lamb chop.
Oils and fats have different smoke points, i.e. a temperature at which the oil or fat burns and turns into steam. Often, black deposits remain in the pan after the burning process, which are firmly burnt into the surface. With a non-stick frying pan, the non-stick properties diminish as the burning process continues, and when the pan is heated again, toxic vapours can be produced by burning these residues.
Nowadays, there is a wide range of fats and oils on the market, which are optimised or adapted for different uses. Conclusion: the type of preparation determines the choice of the right oil: cooking (100 °C), simmering (120 °C) or frying (140-210 °C).