Dan the Pan Man

It was easy. Wonderfully healthy option. Clean up was a snap!

Just like all pans are not created equal, neither are all oils. Recently, I had the opportunity of preparing a families meal. It happened to be something I never made the way I was choosing to do. Going at it as I have so many times before with a different meat all together, I just went for it. It didn’t turn out quite the way any of us thought. After 30 years showing the cookware, I learned something that night. It explains a lot as matter of fact. I preach medium heat, medium heat, medium heat! As it was, I wasn’t up to speed on what oils had a higher smoke point. I’ve always known, I’ve the best cookware in the world. To be honest, it’s been hard understanding at times why a customer may be having such a hard time. After my experience cooking with/for a customer, I learned, that the oils we use sometimes, burns in the pan long before the food is cooked. It equates often times to people feeling like, “the pan burns”. What I’ve always known is, the pan is not on trial. It’s been around for 80 years. I don’t have problems with mine and neither do hundreds of and thousands of others. So, the question is, why does a few here and there.

I’m not saying it’s the be all end all. But, what I’ve learned in a personal experience, is, the oils we use matter. Medium heat is 340-350 degrees. When using an oil, it’s that the oil has a smoke point of at least that. There are many to choose from. A refined oil has a higher smoke point and several are a healthier alternative to most. Tonight I use a refined avocado oil. It worked and tasted great! I also used a clarified butter. The organic GHEE brand was fabulous. I’m even guessing it’s going to be great for frying eggs and a better substitute perhaps for what I’ve been using.
The fresh salmon was a hit. The electric skillet was an awesome tool! Cleaning it was a breeze! Check it out…