The wrong choice of cookware for any specific dish can ruin the texture and taste of the food. And when it comes to deep-frying in a non-stick pan, things get trickier. You get to hear contrasting theories regarding deep frying in a non-stick pan. Some pro-chefs are against deep frying in a non-stick pan, whereas others feel it safer, provided necessary precautions are taken.
In This Article
- Can You Deep-Fry in Nonstick Pan? Is It Safe?
- Concerns Regarding Deep Frying In Non-Stick Pan
- How To Deep Fry In A Non-Stick Pan
- Precautions of Deep Frying in a Non-Stick Pan
- Deep Frying in Pan Frequently Asked Question – FAQs
- What Kind of Non-Stick Pan You Should Choose for Deep Frying?
- Which Oil Should Be Used For Deep Frying in Non-Stick Pans?
- Which Oils You Should Avoid?
- Can You Boil In a Non-Stick Pan?
- What About Heat Conductivity, Heat Retention in Non-Stick Pan When Deep Frying?
- Is Silicone Spatula Safe For Deep Frying?
- Wrapping Up!
Can You Deep-Fry in Nonstick Pan? Is It Safe?
Considering the versatility of the non-stick pans, you can absolutely deep fry in a non-stick pan occasionally. For regular deep frying, you can use good old stainless steel, cast iron, or copper pans.
Why is stainless steel or regular cookware the first priority for deep frying? The answer is things get hot, really hot when you deep fry. Cast iron or stainless steel pan are constructed to bear the high temperatures and rule out the health perils associated with non-stick pans.
Stainless steel, cast iron or copper are safer choices to exclude any risk, and it also ensures even heating.
Concerns Regarding Deep Frying In Non-Stick Pan
Non-Stick coating (Teflon or Ceramic) has the limitation with regards to high temperatures. The sudden gush of temperature can harm the non-stick coating, especially if it exceeds the safe temperature (500° F) where the non-stick coating begins to disintegrate.
Teflon coating at this temperature can emit toxic fumes harmful to humans and deadly to birds. We advise everyone to use a non stick pan without Teflon.
Contrasting Argument: If you deep fry in a non-stick pan, assuring that it doesn’t reach high temperatures where the coating damages itself or the temperature surpasses oil’s smoke point, the non-stick pan’s inert surface is entirely safe for deep frying as well.
Also, the most appropriate temperature for deep frying is between 350 to 375° F, which is much lower than the safe temperature for non-stick pans. You can also check our recommendations for the best non stick pan for high heat.
Another concern regarding frying in a non-stick pan is its shape. Most non-stick pans are not that deep and are meant only for shallow frying. The oil splatters in shallow non-stick pans, increasing chances of scalding with oil, and the food also doesn’t get completely immersed in the pan, which means it won’t be evenly fried or requires continuous stirring, which can cause delicate food to break down into pieces.
How To Deep Fry In A Non-Stick Pan
- Half fill the deep non-stick pan with an oil that has a high smoking point.
- Preheat the oil at medium heat to the right temperature, i.e., 350 – 375° F. The oil should reach the right temperature but not on high heat.
- First, drop a tiny bit of food into the oil to check the optimal temperature. The sizzling sound of food when it touches the hot oil is an indication that it has reached the right temperature.
- After the oil is hot, add an adequate number of pieces to stir fry.
- When the food is evenly fried, take it out and dry it on the kitchen towel.
Precautions of Deep Frying in a Non-Stick Pan
- Don’t heat an empty non-stick pan. Add oil immediately after placing it on the stove.
- Don’t add too many pieces of food to fry at once. It will cool down the oil, and the result will be greasy and mushy food.
- Don’t stir the food too often; it will hinder the browning and cooking process.
- Don’t overheat the oil. It will create a brown burnt crust outside, whereas the food’s center part will remain uncooked and cold.
- Don’t use low smoking point oil.
- Ensure that the temperature remains constant, especially if you are using a non-stick pan on a gas stove.
Deep Frying in Pan Frequently Asked Question – FAQs
What Kind of Non-Stick Pan You Should Choose for Deep Frying?
As apparent as it is, we often forget the fact that a deep frying pot should be “deep” with sloping walls to reduce oil splattering or oil burning. Another thing is that the shape of the pan should be like a funnel with less base area so the oil usage is lesser and the food completely remains dipped in the oil. That’s why a “wok” shaped pot is usually preferred for deep frying.
Which Oil Should Be Used For Deep Frying in Non-Stick Pans?
The rule of thumb is to use oil with a high smoke point. The smoke point is the temperature at which the oil starts to smoke and break down. If you use low smoke point oil for deep frying, it will start smoking before attaining the ideal temperature required for deep frying. And putting your ingredients in mildly heated oil will result in soggy or oil-laden food.
Here are some of the best oils to use in deep frying.
- Peanut Oil: Smoke point 450° F
- Canola Oil (refined): Smoke point 400° F
- Sunflower oil (refined): Smoke point 450° F
- Vegetable oil (refined): Smoke point 428° F
- Corn Oil: Smoke point 446-460° F
Which Oils You Should Avoid?
The oils with a low smoking point or strong flavor should be avoided.
- Olive oil
These oils shouldn’t be used for deep frying, whether you are using a non-stick pan or a regular pan.
Can You Boil In a Non-Stick Pan?
Yes, you can boil water or any liquid in a non-stick pan. The boiling temperature of the water is 100°C which is way below the temperature at which PTFE or ceramic coating of non stick pan starts deteriorating; thus, it’s safer to boil water in the non-stick pot.
What About Heat Conductivity, Heat Retention in Non-Stick Pan When Deep Frying?
All cookware whether with Teflon or Teflon-free non-stick pans have Aluminum in their core which is known for the best heat conductivity. Better heat conductivity means that the non-stick pans for deep frying will heat up quickly and evenly.
As for heat retention, a non-stick doesn’t retain as much heat as a cast iron pan. The iron pan remains hot for a longer period. So, the best way is to add food when it’s at room temperature, so the non-stick pan doesn’t lose heat quickly.
Is Silicone Spatula Safe For Deep Frying?
Yes, Silicone spatulas are heat-resistant and can withstand 600° F without melting or deforming their shape. This temperature is lower than the average deep-frying temperature of up to 375° F, and the silicone is flexible and doesn’t cause scratches on the non-stick surface.
If you are in a hurry or don’t have any pot for deep frying, you can use a non-stick pan with safety precautions and the right oil. However, shallow frying is more appropriate for a large non-stick frying pan.