6.
7.
Heating Aroma
®
Cookware
1. Add a small amount of cooking oil to the wok, and
preheat on low for at least 20 seconds.
2. Increase heat to medium-high.
3. Once hot, reduce the heat by a third and place
food inside.
4. If you are cooking with oil or fat, the kitchen
spoon test will help you determine whether
the cookware has reached the right cooking
temperature. Simply hold a dry wooden spoon
in the oil or fat – if bubbles form, it is the perfect
time to add food to the wok.
5. Depending on the type of fat or oil that was
added to the wok, refer to the "Smoke Point Table"
on page
7
to assure the wok does not reach the
smoke point temperature.
Helpful
Hints:
It is important to
choose oils or fats best
suited for the desired
cooking temperature
you plan to use.
Different types of fats
and oils have varying
levels of heat stability
and smoke points.
The smoke point is the
temperature at which
the fat or oil begins
to burn and visible
smoke forms.
Using on Ceramic
Stovetops
Always lift pots and pans when moving
them on stovetops. Stovetops of this type
are subject to low manufacturer tolerances.
Even when there is light residue between the
surface of the stovetop and the base of the
pan (from salt, sugar, etc.), dragging pots
or pans can scratch the surface of ceramic
stovetops.
Smoke Point Table
The following table lists the smoke points of various fats and oils, or
the temperature at which each fat begins to burn.
Product
Smoke Point °F
Peanut oil
(refined = hot-pressed)
446
°F
Peanut oil
(unrefined = cold-pressed)
338°F
Palm oil
428°F
Coconut oil
365°F - 401°F
Lard
250°F - 424°F
Clarified butter
401°F
Butter
347°F
Most refined oils
less than 392°F
Cold-pressed grapeseed oil
266°F - 374°F
Cold-pressed olive oil
266°F - 347°F
Soybean oil
415°F
Sunflower oil (refined)
410°F - 437°F
Sunflower oil (unrefined)
225°F
Sesame oil (unrefined)
351°F
Safflower oil
302°F
· Dietary fats, margarines and most native or cold-pressed oils (e.g. native
safflower or sunflower oil) are generally not suitable for frying. Always refer to the
individual product packaging for more information on how to properly cook or
heat the product.
Note:
