"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 09-05-2008, 11:43 PM   #1
Cook
 
Sparkly77's Avatar
 
Join Date: Sep 2008
Location: Melbourne, Australia
Posts: 98
Anyone tried baking paper in fry pans to stop food sticking?

I try to use as little fat when cooking as possible, but my husband won't let me use the non stick frypan because he saw somewhere about chemicals being released by the teflon. So unless I use it before he gets home and clean it and put it away before he sees it I can't use it for his food . It's a bit of a drag, as I love non stick pans.

So I was thinking, could I use non stick baking paper on a fry pan, like I do with biscuit trays etc? I would obviously have to trim it so that the edges didn't come over and risk getting in the gas flame. Has anyone tried that??

__________________

__________________
Sparkly77 is offline   Reply With Quote
Old 09-06-2008, 12:06 AM   #2
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I would not put paper of any kind while frying anything! It won't stay on the bottom anyway - it will float. Just get a skillet that isn't non-stick and use it. He is right about heating those non-stick skillets to a high temperature.

NO to the paper in your skillet while frying - just want to be sure that is clear!
__________________

__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-06-2008, 12:24 AM   #3
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
Actually Glad advocates using Glad Bake in a frypan as well as on a BBQ. Here's the link:
http://www.glad.com.au/pdf/20060804_BakeRecipeBook.pdf
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 09-06-2008, 04:05 AM   #4
Cook
 
Sparkly77's Avatar
 
Join Date: Sep 2008
Location: Melbourne, Australia
Posts: 98
Thanks for the link Bilby. What a relief that I can use my Glad baking paper in the pan! I hate using oil, it always ends up smokey when I cook lamb cutlets, and I hate having to clean smoke vapour out of my rangehood . Yuk.
__________________
Sparkly77 is offline   Reply With Quote
Old 09-06-2008, 04:50 AM   #5
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
We have found the "Magic BBQ Sheet" great for using when shallow frying or roasting as well as on the BBQ. They are not cheap but last a long time, most local butchers carry them.
Magic Cooking Products || SEO Words
__________________
http://cockeyed.com/inside/vegemite/vegemite.html
We are happy little Vegemites, happy as can be
attie is offline   Reply With Quote
Old 09-06-2008, 08:25 AM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I think you would be better off seeing if you could educate your husband on teflon. He "saw somewhere" that chemicals were release from cooking with teflon. It does not sound like he has done actual research or anything other than listening to some sensationalized news or something.

He has a germ of truth in what he says, but he does not have the whole story. Teflon is safe to use if you use it properly. What that means is that you can not let it get too hot. The only way that would happen is if you heated a Teflon pan with nothing in it for an extended period of time. It is OK to heat it dry to get it hot which should take no more than 20 seconds or so. If you are leaving it on a burner for 5 minutes with nothing in it then yes there could be issues, especially if you have small animals like birds.

As soon as you put something in the pan then the temp drops and you are in the safe zone.

Have your husband do some real research and what he will find is that if you do not preheat the pans for over a minute or so, do not use the pan under the broiler, and do not use it in the oven above what the manufacturer recommends ( usually 350 or 450 depending on the maker) then you will be just fine.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 09-06-2008, 11:12 AM   #7
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I never knew such a product existed!! I was thinking strictly parchment paper (apparently the OTHER baking paper).
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 09-07-2008, 09:07 AM   #8
Executive Chef
 
Join Date: Oct 2007
Location: Perth, Western Australia
Posts: 3,270
I had only seen a cooking show using it a couple of weeks previously but had forgotten about it until this post. Never tried it myself and I would have thought (until I saw the show) that it wasn't a goer either KE.
__________________
Too many restaurants, not enough time...
Bilby is offline   Reply With Quote
Old 09-07-2008, 09:27 AM   #9
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Get a cast iron skillet. If its well seasoned, sticking is not an issue. I fry a lot in mine and never have a problem.

Just remember. Get it hot then add a little oil then add what you are frying.
__________________
Jeff G. is offline   Reply With Quote
Old 09-15-2008, 10:55 PM   #10
Senior Cook
 
Join Date: Aug 2006
Posts: 298
Seconds on the cast iron.

However, that food sticking to the stainless pan is creating serious flavor you CAN NOT get with teflon. And it makes a tastey pan sauce which does most of the hard work of getting your pan clean while creating a nice addition to the meal.

There is quite a bit out there about teflon outgassing toxics at high temperatures. 650 or so. Most pans won't get that hot. But the teflon also comes off into the food more easily as the temperature goes up through the cooking range. That has not been particularly well researched for safety. Teflon is fairly inert, but full of flourine and other unpleasantness so there is a reason to err on the side of caution. If it's sufficient reason for you is a personal decision.

I mostly use teflon for eggs and fish and less high temp low agitation cooking. Stainless steel and cast iron (or a carbon steel wok) for the rest.
__________________

__________________
thymeless is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:39 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.