"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Thread Tools Display Modes
Old 10-21-2010, 08:18 PM   #1
Assistant Cook
Join Date: Oct 2010
Posts: 28
Teflon and cooking oil amounts????

I have some 6 or 7 year old Reverware pans that are teflon coated that have been in the box till I opened them the other day and was wanting to know how much oil should be used in them?Do you need to coat the entire bottom of the pan in oil or or can some of it be dry?They are nice pans and I don't want to ruin them and I have heard not to use the spray like pam on them.Also I only cook with them on medium to low heat.


mcc1961 is offline   Reply With Quote
Old 10-21-2010, 08:24 PM   #2
Executive Chef
Selkie's Avatar
Join Date: Aug 2009
Location: Arkansas
Posts: 3,796
The use of oil or butter isn't just to create a non-stick surface, but more often than not to aid in the frying/sauteing of the aromatic herbs (garlic, onion, celery, etc.), or other ingredients. Even then, just a tablespoon or so is more than sufficient, but let the recipe guide that decision.

"Food is our common ground, a universal experience." - James Beard
Selkie is offline   Reply With Quote
Old 10-22-2010, 06:02 AM   #3
Executive Chef
bakechef's Avatar
Site Moderator
Join Date: Nov 2009
Location: North Carolina
Posts: 4,079
The reason that cooking spray like Pam isn't really great in a pan is that the propellant in it tends to brown and get gummy and can build up on the pan, it won't ruin the pan, but could make it look unattractive and take some elbow grease to remove.

You can use all of the oil that you want in a non-stick pan, it won't hurt it at all, heck you can even deep fry in a non-stick pot.
bakechef is offline   Reply With Quote
Old 10-22-2010, 07:25 AM   #4
Chief Eating Officer
GB's Avatar
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Depending on what you are cooking, you could get away with no oil at all, but generally a little splash is a good idea for the reasons Selkie mentioned. I never measure but I use somewhere in between a teaspoon and tablespoon usually.

I also use my non-stick on high heat when I want to. I have never kept it as just med. I have never had a problem doing that.
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 10-22-2010, 08:01 AM   #5
Head Chef
Join Date: Aug 2010
Posts: 1,722
In my experience high heat is okay if there is food in the pan but non-stick pans should never be overheated without something in them. Something about emissions I think.
joesfolk is offline   Reply With Quote

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 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:54 PM.

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