Hello,
In doing research for different smoke points for oils, there is one point that is often overlooked, the method of cooking.
For oven baking, in a tray, with a paper sheet often at ~220 c/430f.
But this is the temperature of the air in the oven, not the oil.
What would the oil's temperature in this case, and how can I measure it?
The bottom part of what's cooking and the oil on it comes into contact with the paper/tray, so it could be hotter then the top?
So what oils or other replacements are safe for use in this case?
Thank you.
In doing research for different smoke points for oils, there is one point that is often overlooked, the method of cooking.
For oven baking, in a tray, with a paper sheet often at ~220 c/430f.
But this is the temperature of the air in the oven, not the oil.
What would the oil's temperature in this case, and how can I measure it?
The bottom part of what's cooking and the oil on it comes into contact with the paper/tray, so it could be hotter then the top?
So what oils or other replacements are safe for use in this case?
Thank you.