We reuse the oil, but I will be more careful in the future not to overheat it. The food never tasted different from day-to-day. What do you do with the oil when you’re done frying with it? While you’re using oil in the pan, you’re not submerging the food in oil. Pan-frying certainly has advantages that must be acknowledged. With the right oils under the right conditions, fried veggies and meats are perfectly acceptable Primal delicacies. Generally though, pouring off the dregs and making up the difference with freshly rendered fat will keep it going for a good while. One thing I read over at the Weston Price Foundation’s website awhile back is that coconut oil is very stable, and doesn’t break down with heating and re-heating. I went on a live-aboard dive trip to Belize a few years ago, and we ate fresh fish nearly every meal. However, it is incredibly expensive…. :/, I’m a big fan of meat fondues (good use of the fondue set since I went primal). I drooled on my loincloth while reading your comment. You can use these over gas, electric, as well as on an induction cooktop. Some research suggests that deep frying retains more antioxidant capacity in some vegetables but less in others when compared to boiling or pan frying. My wife throws a bunch of Indian spices into the flour as well. In other cases, cooking diminishes nutritional content. Every day (evening for our store), we filtered the oil and put it in large plastic containers, which were put in the fridge overnight. Researchers from the University of the Basque Country analysed olive, sunflower and flaxseed oils for their aldehyde content after the oils had been heated to 190℃. Pan-frying potato wedges, for example, will help preserve vitamins B and C and even enrich the amount of fiber. These affiliations support our work and allow us to continue bringing you valuable, life-changing content. Ideal deep frying temperatures are generally 350°-375°. And how much turkey do you need per person? Ideally, your pan should have an inch of oil, regardless of whatever you’re cooking. Are there better cooking methods? Find out more here. So, we now know that pan-frying only submerges the food half-way into the oil, and requires a few tablespoons of fat at most. If you ever have to persuade the pummelers in the village square, measure the fat you fry in (preferably lard) before and after cooking. We use coconut oil to cook everything. FWIW I never use any kind of breading on any meat I cook and I don't use any salt. I also use olive oil when I do not feel like the taste of coconut. Pans also require seasoning with a coating of oil to prevent rusting and sticking. So I agree with the author: frying in general is not the healthiest way to prepare food, but if you are going to fry then frying in olive oil is not a bad choice. What about anodized aluminum? No, you don’t have to eat everything raw. You really can’t get much worse than that. If you’re steaming or boiling food, you don’t necessarily need your pot to be non-stick. Please be aware that tortillas are made from wheat or corn flour (grains) and as such are not primal. I’ll skip the partially oxidized oil, thank you. The oil that isn’t hot enough won’t cook through your food, leaving a greasy film over it, so be careful with the numbers. What do you know about grapeseed oil for deep frying? Nobody likes having to throw a perfectly good pan “away” (i.e., into a landfill) after just a year or two of use. The omega 3 to omega 6 ration is about an even 1:1. If you’re using the right amount of oil and are cooking your food at the right temperature, pan-frying is not unhealthy at all. Then we cleaned and sanitized the fry machines. The Mediterranean diet is itself known to reduce the risk of disease and early death. I fry things so seldom that I don’t worry about it a whole lot… usually it’s just eggs in butter though, not anything submerged/deep fried. We use cookies to ensure that we give you the best experience on our website. Snacks like onion rings, cheese sticks, fries, and popcorn chicken must always be deep-fried to retain their crustiness and juices. Everyone says frying is bad. I cook just about anything and everything in coconut oil. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. After frying, let the grease cool and most of the dregs will settle on the bottom. I play it safe and go low and slow for most of my meals. My husband loves it (he usually says “ewww” to fish). Steam is to be expected during cooking or rendering, but smoke means it’s too hot. We use a pan but I stand over it & make sure nothing gets burned or blackened. So informative and good back-up for why I eat the way I do. Ultimately, you’ll need to weigh the pros and cons of each cookware type and determine which one best fits your lifestyle. Have a great weekend, everyone! However, a study published in 2012 did find that cooking with aluminum at high temps and the use of acidic foods, salt, and spices did perpetuate a greater amount of leeching. While you’re using oil in the pan, you’re not submerging the food in oil. You’ll want to choose oil with a smoke point of at least 350°F. Oil, if heated beyond its smoke point, chemically deteriorates and forms toxic compounds associated with oxidative stress markers and degenerative illness in the human body. However, food that is pan-fried is usually tender, brown, and must be flipped once or twice to cook evenly. Thanks to Mark for that one! My take is to fry your own food at home using good ingredients. It can also withstand very high temperatures. Yummy! Sauteed onions are divine this way. I also love eggs cooked in the pan after bacon. Dry-rendering tallow: What do you think personally about cooking foods in coc. Even though small amounts of copper are necessary for health, too much copper can be harmful and can contribute to neurodegenerative disease. But it’s heavy and fairly high maintenance. Furthermore, it’s highly resistant to rust and scratching. Uh, what’s wrong with canola oil? © 2020 CHOWHOUND, A RED VENTURES COMPANY. Yes. You have a very interested post, you got the topic right and you discuss it well. Being as that may, there's a difference between deep frying, pan frying and sautéing. Importantly, very little is known about what constitutes a low or high dose of aldehydes in food in humans. This is thought to be because of a structural difference, with polyunsaturated oils containing more regions ripe for chemical reaction. You may unsubscribe at any time. If you’re only using it intermittently, at the appropriate temps, and FILTERING it, then it will last for quite some time. Pan frying is a shallow frying method, meaning the oil doesn’t cover more than half of the food you’re cooking. Why is this? They also seem to be pretty versatile…they don’t just cook traditional fried foods. The most commonly used oils for commercial frying are hydrogenated vegetable oils (whether it’s labeled trans fat free or not) or canola oil, neither of which I eat or recommend. The fried foods at our home will be healthier from now on. For more information see our Privacy Policy. Last time I tried this I added a bit of butter and coconut oil with the bacon, which added some flavor to the eggs. For ages, saturated fats like canola oil have been criticized by medical experts for their role in triggering heart disease and worsening obesity. But, there are many ways to avoid this unwanted outcome. If the temperature isn’t hot enough, pan-fried food can soak up the grease, become soggy, and taste very oily. The coating can also start wearing off after being scrubbed and cleaned. . Some research suggests that pan frying results in more oil decomposition than deep frying. Mark, I’m glad you posted this… I saw a recipe on Martha Stewart’s show (har har, I know) for deep-fried eggplant slices that I was going to sub almond meal for bread crumbs to dredge them in. Generally, both pan and deep frying are less healthy than a simple stir-fry as they lead to greater absorption of added fat. I have fried really thinly sliced sweet potatoes into chips in a pan full of coconut oil, using just enough oil to cover the chips in the pan so I didn’t need too much. How long will the cookware actually last? Titanium is often used to make sterile surgical instruments because it’s considered a “biocompatible” metal, meaning it won’t react adversely with the human body. Although we eschew the carb-based foods (potatoes, donuts, corn chips, battered/breaded everything) that disgrace fry pans and deep fryers everywhere, we get along fine with the fat itself. 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You may know that frying is unhealthy, but you may wonder what makes fried foods unhealthy. Avoid using nylon spatulas as the food residue tends to stick to them. “The trans fat ban will make fried foods safer theoretically, but restaurants will still be able to use unhealthy oils, including oils that have been reused a lot. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. And I really enjoy your site, BTW! If you’re steaming or boiling food, you don’t necessarily need your pot to be non-stick. (Pan frying fared the worst.). I have a weakness for the sweet potato fries, I have to admit. One thing about coconut oil is that at room temperature, it solidifies, so whenever I’m done frying with it, I use a little hand held strainer to clean out the food particles that inevitably accumulate in the oil. yum. It’s been fun cooking with all the new ingredients so far.