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 Non-fat cooking
Fat-free frying
SCANPAN Cookware allows you to fry using next to no butter, oil or seasoning if you so desire. For best results, apply a single drop – no more, no less – of vegetable oil (do not use aerosol spray oils) to the cooking surface of the heated pan. Spread the oil around the cooking surface with a paper towel. The pan is now ready to use. Medium temperature is ideal for frying. High heat is unnecessary as the aluminium is superior in retaining heat. Furthermore, high heat will reduce the non-stick performance.
Cooking with Fat
Due to the absence of water in cooking oil the cooking temperature is high and the surface of the pan is large, so air can easily affect the fat. How affected the fat becomes depends on the type of fat used, the cooking time and how high the temperature is.
Cooking with Oil
Cooking oils such as sunflower seed oil and grape seed oil, that contain many polyunsaturated fatty acids, are very heat sensitive and are easily ruined. It is better to use rape seed oil or olive oil, as their high content of unsaturated fatty acids make them more heat resistant. Oil does not contain water and will therefore not spatter when heated. How much fat will spatter when the cooking item is put in the pan depends among other things on the fat content of the item and the cooking temperature. Useful Hint – The problem with cooking oil is that it is difficult to determine when it is hot enough – or when it has got too hot. One solution is to add a small piece of onion to the oil and watch it carefully. When the oil around the onion begins to fizzle it means the oil is hot enough and the pan is ready for use. In the same way, butter is ready for use when it changes colour. If the oil starts to smoke before the food is added it is ruined – both in terms of flavour and cooking properties – and it should be discarded.
Cooking with Margarine
Margarine is a good and easy alternative. From a nutritional point of view, it is best to use the types of margarine that have a high content of unsaturated fatty acids. In General
Due to the absence of water in cooking oil the cooking temperature is slighly higher than when using butter, margarine or composite products. |
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