Submitted by skateralex240 t3_11bri8p in LifeProTips
Comments
Malalang t1_j9zf9uv wrote
Because the cooking oil burns and becomes carcinogenic. Thus, the black char.
skateralex240 OP t1_j9zftan wrote
So is it dangerous to eat from these pans?
Malalang t1_j9zg8sz wrote
The oil is dangerous. Never use oil that has smoked. Dump it out, turn your heat down, and start over.
skateralex240 OP t1_j9zgg7x wrote
Thanks
888mainfestnow t1_j9zp8fl wrote
Buy some avocado oil it has a higher smoke point you can probably find it in a spray but a pastry brush can be used to coat a thin layer on a pan with a teaspoon or less of oil. You can get better value from a bottle ounce for ounce over an aresol can.
Just make sure it not plastic bristles on the pastry brush if the pan is hot silicone or boar bristles that don't melt.
Alittlemoorecheese t1_ja0l8yx wrote
The heat was exceeding the flash point of the oil. The oil was burning.
Consider a more resilient oil like vegetable or grape oil.
Pam is great for light cooking. I'd avoid it if you're trying to fry.
GoldForNothin t1_j9zltk6 wrote
stop burning the oil. maybe learn some heat maintenance
skateralex240 OP t1_j9ztt2e wrote
It's actually my mom that uses the pan with oil. Maybe she's ruining it
phantalien t1_ja0nl2j wrote
Don't use Pam. That stuff has messed up more pans for me than oil ever could
SPACEMANSKRILLA t1_ja1yw51 wrote
I deep fry using Pam. Takes me about 5 cans to fill a pot, but you can taste the love.
Malalang t1_ja34h85 wrote
I just threw up in my mouth. Lol
keepthetips t1_j9zdx3j wrote
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daydrinker365 t1_ja019pc wrote
Pam is for baking.
yamaha2000us t1_ja34ckr wrote
I only use Pam in casserole dishes. There are better oils for frying pans.
Dr_hopeful t1_j9zij0w wrote
Your pan is too hot for the PAM. Either cook with more oil if you need that high heat, or else turn it down a bit and spray the PAM right before you add your food.