Content-Transfer-Encoding: |
7bit |
Sender: |
|
Subject: |
|
From: |
|
Date: |
Thu, 24 Jan 2008 11:28:41 -0700 |
Content-Type: |
text/plain; format=flowed; charset="iso-8859-1";
reply-type=original |
MIME-Version: |
1.0 |
Reply-To: |
|
Parts/Attachments: |
|
|
----- Original Message -----
From: "Jamie Dolan" <[log in to unmask]>
>
> Maybe this is stupid and completely unnecessary to put oil in the pan,
Jamie, I put an oil that can tolerate high heat, such as grape seed oil, in
the pan first and turn it to a fairly high heat for a couple minutes until
the oil will run over the pan when the pan is tilted. Then I wipe out the
pan with a paper towel, taking almost all the oil out of the pan, but the
pan itself is cured and ready for frying.
I use a fairly heavy stainless steel pan to do this, and it usually works
quite well. Also, I believe that Lauren Cordain has a list of oils in his
book and which ones are higher in omega sixes. I buy my oils at the local
health food store, and the glass bottles that they come in list which ones
are able to tolerate high heat, medium heat etc..
I hope this helps,
Kath
|
|
|