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Is pan-frying bad?

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  • Is pan-frying bad?

    I pan fry just about everything meat with butter.


    I use grass-fed butter and organic beef now.


    Is pan-frying damaging to the butter or meat in anyway? I tried searching for this before posting a thread, but came up with nothing.

  • #2
    It's only bad if you use fat sources with lots of polyunsaturated fats in their make-up that will oxidize rapidly. This is not good.

    But if you stick to fats with higher saturated contents such as butter, ghee, lard, tallow, red palm oil, and the best of all-coconut oil, you'll be fine.
    "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

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    • #3
      awesome, thank you!!!

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      • #4
        Originally posted by samiamm View Post
        awesome, thank you!!!
        All fats will suffer from some oxidation when heated, but as saturated content goes up, this oxidation lessens and is not as much of an issue. When you consider coconut oil for example, unless it sits in the pan for several hours at a VERY high heat, the oxidation that occurs will be so minimal as to almost not be an issue.

        Also, there is a REASON that ANTIoxidants are good for us.
        "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

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        • #5
          Where does butter "rank" on that scale, and is coconut oil as tasty (in your opinion of course)?

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          • #6
            I pan fry everything, but then, it's the only cooking instrument I have period, so...
            I use a combination of grass-fed butter, olive oil (for the bigger things such as pork chops), and coconut oil.

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            • #7
              thanks for your input!! I just don't wanna be doing something wrong lol

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              • #8
                Originally posted by samiamm View Post
                Where does butter "rank" on that scale, and is coconut oil as tasty (in your opinion of course)?
                Coconut oil may be one of the best, but butter is just fine as well. I love the taste of virgin coconut oil myself though, so I use it a lot. If you dislike the coconut oil "flavor" you can always avoid the virgin coconut oils and stick to refined which has a very mild taste.
                "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

                Comment


                • #9
                  I just almost cook everything on medium-low to play it safe. Just oil, plop it in, season the thing, lid on and walk off for a good ten minutes depending on what it is. Easy peasy. Low heat = less oxidization. Win.
                  Crohn's, doing SCD

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                  • #10
                    I follow the rules...low, slow, try not to overly brown, add antioxidant spices. Stews and soups with meat and bones below 350f are first choice before frying. I just blew out my hand blender last night when it snagged and locked up on a small beef bone I missed in the slow cooker..too late to put that one on the Xmas list..haha

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                    • #11
                      you stick to fats with higher saturated contents such as butter

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                      • #12
                        I pan fry nearly everything so this is all good to know LOL!
                        Earthy Mama's Journal

                        "Let food be thy medicine and medicine be thy food" ~ Hippocrates

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                        • #13
                          I panfry most of my food too.
                          F 5 ft 3. HW: 196 lbs. Primal SW (May 2011): 182 lbs (42% BF)... W June '12: 160 lbs (29% BF) (UK size 12, US size 8). GW: ~24% BF - have ditched the scales til I fit into a pair of UK size 10 bootcut jeans. Currently aligning towards 'The Perfect Health Diet' having swapped some fat for potatoes.

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                          • #14
                            Butter still has a bit of milk solids i. It so those will burn at a high heat. If you are cooking pretty hot the. Use a purer fat like refined coconut oil, ghee or tallow. Lower heat like eggs or a quick fry on a piece of meat, butter is fine.

                            Personally i like to fry with refined coconut oil because nothing ever sticks with it and it has no taste, then when the foods almost done i will add some butter for the flavor and an extra browning. Did this with hashbrowns this morning, delicious.

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