Another searing question

Bill_Barrick_475601

Instructions on pan heat typically say something like "until the oil shimmers and begins to smoke." Seems we can be a lot more precise in this age of affordable infrared thermometers. Anyone know what the proper pan temp would be?

seijoed

It is a very interesting question. I think I asked the same from Chris years ago.

https://smartkitchen.com/resources/medium-high-heat
So the heat is dependent on the fat you use, but there are other factors too;

Let's say a industrial stove with a firewall and all the restaurant goodies

outputs 35000 btu, a Viking range for domestic use I think it 18000 btu,

an induction can get past 35000 but not on as many burners (I still think that is true)

So on an electric ring type stove (Us Domestic) you don't get even close to the temperatures needed to do a lot of things, I think the btu output is something like

7000-10000 btu, Nor does the oven allow you to go to 550, so you need to start

looking for alternatives

So -- Until oil shimmers and starts to smoke is actually super accurate. - It is describing a very noticeable reaction.