Fact: the leading cause of fatal fires in Minnesota is unattended cooking. That doesn’t mean we have to stop cooking. We just need to get better at safety practices. Cooking is like one big chemistry experiment. If you don’t know the smoke point of the oil you’re using, for instance, you may need fire restoration services in Green Bay and Sturgeon Bay, Wisconsin. ServiceMaster Recovery by Restoration Holdings wants you to enjoy cooking by practicing fire safety with your cooking oils.
First, let your pan heat up with the cooking oil in it. If you add cooking oil to a hot pan, you might get stung with spitting oil globules.
Don’t use more oil than what you need. A little goes a long way. In fact, with advanced technology, many cookware pieces don’t even need oil, unless you want it for the taste. Even so, you still will want to attend to your cooking. You wouldn’t want curious kids or pets to investigate your hot cookware while you are busy doing something else.
When you do use oil, pay close attention to the point at which your oil starts to smoke. If you heat an oil beyond its smoke point, your eyes will water. Your kitchen will stink. Your food will be scorched black. Your smoke alarm will probably blare as well.
What really happens beyond the smoke point? After all, some food becomes flavorful with a tinge of smokiness. In this case, smoking oil is not only good but planned in the recipe, as in searing meat.
Beyond the smoke point, the fat breaks down into free radicals and a chemical called acrolein which causes burnt foods to taste acrid instead of slightly smoky.
Here’s where the fire danger comes in. If you’re cooking beyond the oil’s smoke point, remove your pan from the heat IMMEDIATELY. Otherwise, the oil breaks down enough to where it could reach its flash point. Flash points spell fire because the resulting gases could ignite. If you go this far, you will need fire restoration in Green Bay and Sturgeon Bay, WI.
Below you will find some smoke points taken from the Culinary Institute of America’s The Professional Chef and from Modernist Cuisine:
|Type of Cooking Oil/Fat||Smoke Point|
|Rice Bran Oil||490ºF|
|Light/Refined Olive Oil||465ºF|
|Extra-Virgin Olive Oil||325-375ºF|
Many of the oils with low smoke points used for low-temp cooking can also be used for drizzling and dressings on salads.
When in doubt, use a tested recipe rather than being overly creative with oils you are not familiar with. Know your cookware’s limitations. Some types of cookware are made to withstand higher temperatures better than others.
If you cook with an appropriate oil for the temperature you are using and attend to your cooking, you will increase the chances you will not need fire restoration services in Green Bay and Sturgeon Bay, Wisconsin. If you do experience a fire or have questions about best practices, don’t hesitate to call the experts at ServiceMaster Recovery by Restoration Holdings.