Ok -
Here I am with my 2 cents -
By the way - here is the "smoke point" for various fats -
Fat Smoke Point °F
Unrefined canola oil 225°F
Unrefined flaxseed oil 225°F
Unrefined safflower oil 225°F
Unrefined sunflower oil 225°F
Unrefined corn oil 320°F
Unrefined high-oleic sunflower oil 320°F
Extra virgin olive oil 320°F
Unrefined peanut oil 320°F
Semi-refined safflower oil 320°F
Unrefined soy oil 320°F
Unrefined walnut oil 320°F
Hemp seed oil 330°F
Butter 350°F
Semi-refined canola oil 350°F
Coconut oil 350°F
Unrefined sesame oil 350°F
Semi-refined soy oil 350°F
Vegetable shortening 360°F
Lard 370°F
Macadamia nut oil 390°F
Refined canola oil 400°F
Semi-refined walnut oil 400°F
High quality (low acidity) extra virgin olive oil 405°F
Sesame oil 410°F
Cottonseed oil 420°F
Grapeseed oil 420°F
Virgin olive oil 420°F
Almond oil 420°F
Hazelnut oil 430°F
Peanut oil 440°F
Sunflower oil 440°F
Refined corn oil 450°F
Refined high-oleic sunflower oil 450°F
Refined peanut oil 450°F
Refined Safflower oil 450°F
Semi-refined sesame oil 450°F
Refined soy oil 450°F
Semi-refined sunflower oil 450°F
Olive pomace oil 460°F
Extra light olive oil 468°F
Soybean oil 495°F
Safflower oil 510°F
Avocado oil 520°F
Your pan will "smoke" if it is too hot - if that happens, cool it and season it again. Your kitchen may fill up with smoke and your food may burn - but the pan is still good!
and............
Baking the loaf in a cast iron (or other similar heavy material) dutch oven - The oven and cast iron pot and lid are preheated for at least 1/2 hour before cooking, the shaped dough is placed in the pot, covered with the lid and baked for 1/2 hour. The resulting crust and interior texture are something you may not be able to accomplish in a home oven. Whether you use the "No Knead" Recipe or not, the results are great and really worth a try. Of course the size and shape of your loaves are limited with this method, but it does kind of create a mini thermal lining and a smaller space for a more regular heat.
Mama
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