I absolutely Love Olive oil. I use it for all my dishes. Every kitchen should have Olive Oil. I personally only use Olive oil in my cooking. I have come across a few tips in using it that are beneficial. First, I cook with stainless steel cookware. I know a lot of you like the Teflon and other non-stick coatings: those non-stick coatings are only meant to be used at medium or lower cooking. So, I save my non stick for re-heating and cooking eggs.
Back to the stainless steel, the first thing I do is coat my pan with olive oil. I drizzle it and then use a paper towel to evenly coat the bottom and sides of my pan. I have found that by doing this, my pans are much easier to clean. If I really scorch something in the pan, I have found that if I squeeze fresh lemon juice into the pan, and rub it around the pan becomes shiny clean.
I pan sear most of my meats. I have also found that by coating my meat with olive oil before seasoning it. All the moisture is retained. Talk about some succulent pork chops. I will share my favorite spices for pork with you.
Black pepper, Season Salt, Oregano, Sweet Basil, Thyme, Paprika, Ground Red Pepper, Turmeric, Garlic, Sage, Rosemary and Parsley. Just experiment with them. Turmeric can be overbearing if you are nor use to it. So – just use a smidgen at first.
Olive oil can be expensive, I buy mine from one of the wholesale store chains buy the half gallon from $12.00 to $15.00 a bottle. The money I save just on Olive oil alone pays for the “membership”
Here is an article from Mayo Clinic. “Olive Oil: What are the health benefits?”
Til fingers meet Keyboard again….Don’t Eat that….It’s Effing Nasty.
Safety of Non-stick Cookware (Wikipedia, the free encyclopedia)
Go to http://en.wikipedia.org/wiki/Polytetrafluoroethylene for full article.
While PTFE is stable and nontoxic, it begins to deteriorate after the temperature of cookware reaches about 533 K (260 °C; 500 °F), and decomposes above 623 K (350 °C; 662 °F). These degradation by-products can be lethal to birds, and can cause flu-like symptoms in humans. In May, 2003, the environmental research and advocacy organization Environmental Working Group filed a 14-page brief with the U.S. Consumer Product Safety Commission petitioning for a rule requiring that cookware and heated appliances bearing non-stick coatings carry a label warning of hazards to people and to birds.
Meat is usually fried between 400 and 450 °F (204 and 232 °C), and most oils will start to smoke before a temperature of 500 °F (260 °C) is reached, but there are at least two cooking oils (refined safflower oiland avocado oil) that have a higher smoke point than 500 °F (260 °C). Empty cookware can also exceed this temperature upon heating.