• silence7OP
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    7 months ago

    yeah. What they’re not talking about so much (but which can also help) is keeping the temperature down while frying. Some of the newer induction stoves and hot plates have temperature sensors so you can reliably keep temperatures just below the point where the oil starts to smoke and produce a lot of particulates.

    • cron@feddit.de
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      7 months ago

      I didn’t know that stoves with temperature sensors exist. That sounds like a really useful feature.

    • zerosuitsamus@lemmy.world
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      7 months ago

      Not just Induction, I have a (new) gas stove with a frying mode on one of the hobs that lets you set the temp from 160-200 Celsius, and it controls the gas level to keep it at temp.

    • Raine_Wolf@lemm.ee
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      7 months ago

      YO! That’s so neat! My stove has a huge problem with overheating and I have to play close attention to it

    • FuglyDuck@lemmy.world
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      7 months ago

      A lot of instructions/recipes will tell you to bring the oil to smoking, though. The other issue is that some oils smoke lower than others

        • FuglyDuck@lemmy.world
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          7 months ago

          Sure.

          So, on a gas stove…. How do you determine pan temp?

          (I don’t. I’ve an induction stove. That automatically keeps it at xxx temp. Yes. It’s wonderful.)