Maximum heat for teflon pan?
- Thread starter georgevan
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they were not meant for serious searing. In temperature measures it starts to break down at 500 F.
Badjak
Sous Chef
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- Dec 24, 2010
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It's the only type of pan that I heat with oil already in it.
Most of my other pans get heated first, then I put oil. Esp my wok's and cast iron
Most of my other pans get heated first, then I put oil. Esp my wok's and cast iron
Andy M.
Certified Pretend Chef
The Maillard reaction that is responsible for those nicely browned meats begins at around 350ºF. You could probably manage to brown a piece of beef to chicken, etc. but why bother? The browning will not as good as with a SS or CI pan. Also, you wouldn't be risking damage to the pan and the cook.
I have Teflon baking sheets. I have never had a recipe that needed to go over 450° anyway.
I have never had any trouble browning meat in non-stick and prefer it. Too easy to lose some of your meat in other skillets whether they are stainless or iron. Couple of days ago I did a toasted cheese sandwich in a stainless because my other ones were tied up, and it tore my bread from sticking on the bottom even though I used plenty of butter.
I have never had any trouble browning meat in non-stick and prefer it. Too easy to lose some of your meat in other skillets whether they are stainless or iron. Couple of days ago I did a toasted cheese sandwich in a stainless because my other ones were tied up, and it tore my bread from sticking on the bottom even though I used plenty of butter.
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