Understanding the heat resistance of your Woll cookware
Picture this: you're in the kitchen—searing your chicken fillets for dinner, but you've turned up the heat way too high, and it's either all burnt up or worse...your pan show signs of warping!
When it comes to creating culinary masterpieces, we often focus on the right ingredients, perfect seasoning, and impeccable cooking techniques. But have you ever wondered about the heat resistance of your trusty cookware? Understanding just how much heat your Woll Cookware can handle is crucial in unlocking its full potential.
Known for its high-quality products, Woll cookware is popular among home cooks and professional chefs. But what makes Woll frying pans and pots so special? One key factor is the cast aluminium material used to construct each piece. Woll cookware's unique material gives Woll pots and pans superior heat conductivity and even heat distribution. As a result, your food will cook more evenly and efficiently, making it easier to achieve perfect results every time. And because the material is so durable, your Woll cookware will last for years to come with proper care.
Can I use high heat with my Woll pans?
When it comes to cookware, heat resistance is an important consideration. You don't want your pots and pans to warp or melt when you're cooking at high temperatures.
Woll's pan surface is intentionally created to eliminate the necessity of using oil, although occasionally, it won't hurt to add a little oil to the pan for flavouring or when preparing crumbed foods to increase that crunch factor.
Due to WOLL's exceptional heat efficiency, the pans heat up rapidly. To protect your non-stick frying pan coating from damage caused by burnt oils and foods, it is recommended to preheat the pan empty for around two and a half minutes and then reduce the heat by approximately 30% before adding fats, oils, or food. To check if the pan has reached the ideal temperature, insert a dry wooden spoon into the oil—if small bubbles form, it indicates the right level of heat, ensuring that the oil never reaches a smoking point.
When cooking without oil, you can test the pan's temperature by flicking a few drops of water onto it—if the droplets dance on the surface, the temperature is suitable; however, if the drops instantly spit and evaporate, the pan is too hot. It's important to avoid extremely high temperatures, as cooking oils and fats may burn rapidly, leaving stubborn tar resins on the pan's surface, potentially causing damage to its non-stick properties, which is not covered under warranty.
Smoke Points of Cooking Oils
Selecting the appropriate oil is essential, as not all oils can withstand high heat. It's crucial to choose a fat or oil that can handle the desired cooking temperature, considering their different levels of stability when heated, to avoid the formation of burned-on tar resins. For high-temperature cooking, such as searing meat or stir-frying vegetables in a wok, it is advisable to use fats and oils with a high smoke point.
What is a smoke point?
The smoke point refers to the temperature at which fat starts to break down and produce visible smoke. When an oil reaches its smoke point, it may release unpleasant flavours and harmful compounds, making it unsuitable for high-temperature cooking methods. Understanding the smoke points of different oils is essential for maintaining the quality of the oil and ensuring optimal cooking results.
Below indicates a handy infographic of the smoke points of common oils for your reference.
