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I recently replaced my old Teflon coated cookware with GreenPan healthy ceramic coated pans and stockpots. The instructions say a small amount of cooking oil should be added to the cookware when using. What to do now?

Ask Me Anything (Office Hours)

Eric Wynkoop - Ask Me Anything (Office Hours)

Recorded

This event was on January 17, 2023

Join Chef Eric Wynkoop in his virtual office as he welcomes all of your questions. This event was created for you and we encourage you to Ask Anything – from cooking techniques to course-specific questions, to how to turn your cooking passion into profit or simply hearing the perspective of a professional chef, Chef Eric is ready to answer them all.

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Question

Steve Pinna

I recently replaced my old Teflon coated cookware with GreenPan healthy ceramic coated pans and stockpots. The instructions say a small amount of cooking oil should be added to the cookware when using. What to do now?

Answer

Well, so by your question, I'm guessing that your expectation is to go 100% free of added oils. And I mean if that's the case You know. Go ahead and and do oil free sweating which is at a lower temperature and then you know, you can also find I think some happy medium of an oil free saute following the rouxbe method. Excuse me, just a second. Okay, you know any coated pan, I would avoid heating too much. All right. So when we show in our courses the oil of free saute using stainless steel cookware at a pretty high temperature that's going to be too high for any coated pan, but you can sort of mimic the results at a lower temperature, but you'll need to experiment to figure out what's going to work for your pan. Okay, coated pans generally don't Brown as well as an uncoated pan stainless steel, you know in the case of the discussion here. Okay. Otherwise Use a touch of oil and and if that's acceptable to you and find, you know, some sort of a middle ground, you know that will get the job done for you. Thank you.

Eric Wynkoop

Director of Culinary Instruction

Eric Wynkoop previously served as a founding faculty member at The International Culinary School, instructor in anthropology at Portland State University, and Senior Instructor at the Le Cordon Bleu program at Western Culinary Institute, in Portland, Oregon. He holds Master’s Degrees in postsecondary education and cultural anthropology, as well as credentials in Ayurveda wellness and cooking. Eric has spent more than twenty years in the food and beverage industry. His experiences include banquet management, catering, personal chef, winery cellar hand, educator, textbook contributor, consultant, and ethnographer. He also brings food and cultural insight from nearly a decade of residence in Japan, studies in Mexico, and research in India as a Fulbright Scholar. After graduating from the University of Oregon with a dual degree in Japanese and Asian Studies, he went on to receive his formal culinary training at Western Culinary Institute, in Portland, Oregon. Eric’s role with Rouxbe is central to enhancing the student experience through quality course content and new course development at Rouxbe. Eric is also the lead instructor in Rouxbe courses, a role which he has enjoyed since 2016.