Frying Question

[lea_hazel]

I am a decent semi-cook. I can make a few things reliably, including a few steady mistakes. Recently I realized that my kitchen always gets slightly smoky when I fry pancakes or French toast. Not like billowing smoke, but enough for me to notice once I've gone into the other room and back.

I get the feeling that I am doing something basic wrong. That is, my basic frying-things-in-a-teflon-pan technique is flawed. Part of it is that I tend to have lousy timing, and flip the pancakes either too soon or too late. I think. Anyway, it strikes me as a beginner's question, so I'm posting here for tips or advice. Please save my tearing eyes from breakfast-for-supper. ;_;

Comments

[miome]

Does it seem like the coating is damaged & flaking off? You don't want to be eating that stuff ...

[lea_hazel]

No, it doesn't flake, but it feels a little sticky even when there's no oil on it, and I scrub it carefully and soak it. I'm wondering if the oil somehow just won't come off and it's burning and giving off the smoke.

[flamewarrior]

Yes, this. It's the old, sticky oil that is likely making the smoke. I would suggest something acidic to clean with, but do check with the manufacturer to make sure it's not going to take off the non-stick coating.

For pancakes, always start with a clean pan, and use fresh oil - ideally rapeseed (= canola in American?), or something else with a high smoke-point (i.e. definitely not butter, margarine or olive oil). And soak and scrub pan as soon as it's cool enough to handle after use.

[cleverthylacine]

Hah, so basically no oil that I have in my house.