Roast and braise: the right oil for the right pan

One thing can go wrong when frying. If you use the wrong oil, you damage your pan and can damage your health.

Today every good kitchen has at least a good pan. But not all are equally suitable for all oils. Use an oil or fat when roasting; with a low smoke point, you damage the coating on the pan and you damage your health because the fatty acids split and thereby release toxins such as acrolein. The advantages and disadvantages of the four most common pan types are presented in the following paragraphs.

Ceramic pan: avoid olive oil

In the ceramic pan, only the coating is made of ceramic, not the whole, as many suspect. The base is usually made of stainless steel or aluminum. The ceramic pan can be used for practically all hobs, with induction it depends on the bottom of the pan. You can also put them in the oven because the pan is very heat-resistant.

For ceramic pans, only use fats with a high smoke point, such as refined sunflower oil, refined peanut oil or rapeseed oil. You should avoid extra virgin olive oil. If the heat is too high, it can damage the non-stick coating.

To person

Urs Marti is a blogger and author all about food. He focused on quick recipes. He regularly presents new recipes on his blog. He used to be a baker and a cook in the Swiss army.

Teflon-coated pan: the affordable option

The teflon-coated pan is common in many households. This is because it has a great non-stick coating and is also inexpensive. The disadvantage: This pan is unsuitable for high temperatures, very susceptible to scratches and has a shorter lifespan compared to iron pans.

If you live healthy, the Teflon pan is still a good choice. It only needs very little oil (or none at all) because the food to be fried does not stick to the pan base thanks to the Teflon coating. It is also very suitable for protein-rich dishes such as fish fillet, chicken breast and scrambled eggs.

Here you do not need to use oil with a high smoke point, as the pan is not suitable for high temperatures as described. Maximum 180 degrees, it shouldn't get any hotter. You can use butter, for example. Margarine or unrefined oils.

Cast iron pan: heavy and robust

Cast iron pans are very heavy compared to other models. It requires some muscle strength when panning or pouring. Like the ceramic pan, the cast iron pans are suitable for all types of stoves and can also be used in the oven. It takes longer to get a certain amount of heat, but it stores it longer.

For baking, fill the frying oil into the pan until a layer of approx. 5mm covers the bottom. Flaxseed oil has proven itself for me because it has a low smoke point. Now heat the plate at the highest level until the oil starts to smoke. The oil decomposes and a hard patina is created. Remove the pan from the hot plate, place it on a cold plate and let the pan and oil cool. Pour the oil away and rub the pan with the remaining grease on a paper towel.

A single burn-in is usually sufficient. You can also repeat the process several times. You should use fresh oil to prepare your dishes.

If you like to roast or braise your meat or vegetables, the cast iron pan is a very good choice. When washing up, however, you should use a mild detergent and a sponge so as not to damage the patina. It should also not end up in the dishwasher.

Iron pans: do not let them get too hot

Iron pans have no coating, but that doesn't mean that you need a lot of oil. As with the cast iron pan, it is important that you "burn in" it well so that a natural patina is created. The oil creates a fine film on the bottom of the pan that protects it from residues.

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In the end it is the taste that decides

Which pan is ultimately the best is a matter of taste. The same applies to oil. However, you have to consider the smoke point if the pan is to be heated up strongly. Otherwise the coating can be damaged and it is also harmful to health because fatty acids split and the toxin acrolein is released.

Italian delicatessen and oils at Gustini - the current vouchers in the CHIP voucher portal