What is oil fume? And what does it do to our health?
Oil fume is a large amount of thermal-oxidative decomposition products when heating hot oil, fat, or other food at high temperatures, especially when using heat resources like the gas stove; it is considered an unhealthy pollutant in the indoor air. It contains a variety of hazardous substances, including acrolein, benzene, formaldehyde, crotonaldehyde, etc., which are considered potential carcinogens. Inhaling oil fumes would cause short-term symptoms such as nose, eyes, and throat irritation, headaches, fatigue, and nausea.
Scientific Study:
“Researchers analyzed 23 studies involving 9,411 cancer cases in China and revealed that women who cooked without access to good ventilation in the kitchen had a greater risk of lung cancer, and different cooking methods had different effects. For example, stir-frying increased the risk of lung cancer, while deep frying did not”.
Studies provided evidence that exposure to oil fumes may increase the risk of lung cancer. And long-term cooking in a heavy oil fumes environment contains fatty oxides that could increase cardiovascular and cerebrovascular diseases, especially since the elderly are more prone to it.
According to scientific data, 80% of 100 patients are operating in the kitchen for a long time, and most of them are female. Long-time inhaling oil fumes might also increase the chance of developing diseases like breast cancer or lung cancer. People with heart or lung disease are especially vulnerable to the harmful effects of oil fumes. And during pregnancy may affect newborns by reducing their weight at birth. This fact should not be ignored.
Reasons That Cause Oil fumes
1.Cookware quality.
Some pans have thinner layers and poor thermal conductivity, and most of them are made using a forged process which will cause uneven heat distribution and makes food not fully heated. For example, oil at the bottom is already heated and starts smoking while the top oil is just beginning to heat. That’s the crucial part of a qualified nonstick pan, and you should avoid buying these pans.
2.Oil is heated at a high temperature.
Every oil or fat has its smoke point, regularly from 300–400 Fahrenheit. If the oil is heated to exceed its smoke and contact with food, its molecular structure begins to break down and give you undesirable burnt food and bitter flavor.
Smoke Point Temperatures |
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| FAT/OIL | SMOKE POINT | APPLICATION |
| Butter | 300-350℉ | Saute, quick pan-fry, baking, roasting |
| Extra-virgin Olive Oil | 325-410℉ | Saute, finishing oil, dressings, marinades, baking. |
| Coconut Oil | 350-385℉ | Saute, pan-fry, baking, roasting |
| Sesame Oil | 350-410℉ | Saute, a small amount for stir-frying |
| Vegetable Oil | 400-450℉ | Searing, saute, pan-fry, stir-fry, baking, roasting, grilling, deep-frying |
| Corn Oil | 410-450℉ | Searing, saute, pan-fry, baking, roasting, grilling, deep-frying |
| Sunflower Oil | 440℉ | Searing, saute, pan-fry, baking |
| Peanut Oil | 440-450℉ | Searing, saute, pan-fry, stir-fry, baking, roasting, grilling, deep-frying |
| Soybean Oil | 450-495℉ | Searing, saute, pan-fry, baking, roasting, grilling, deep-frying |
| Avocado Oil,Refind | 520-570℉ | Saute, pan-fry, baking, roasting, grilling, dressings |
From Jessicagavin.com
We Have a Solution for You:
Despite this being a severe fact that everybody should know about cooking, you don’t need to panic because it’s not unfixable. Solutions to these oil fumes are versatile, such as choosing the right oil and not heating it to exceed its smoke point. But we can give you an even better choice: change the cookware.
Carote Granite cookware is well known for its excellent nonstick performance, durability, and other benefits. But there’s one crucial advantage you need to consider , it could avoid oil fumes and give you a clean and healthy environment.
How can we achieve such functions?
You might wonder how simple granite cookware can achieve such excellent functions? Let’s clue you in about the goodies of it!
1. Our pots and pans are made using die-cast technology, which is characterized by forcing molten metal under high pressure into a mold cavity with the desired pan shape. It allows working with different aluminum thicknesses, which contributes to better heat distribution and even cooking results. Finishing and details are also better because the die-cast procedure offers more design possibilities. Hence, stable conductivity makes it won’t be overheated as cast iron does.
2. Granite coating has excellent durability. Once the temperature exceeds its critical point, the heating process stops, ensuring that the food won’t be overburnt. Giving you a healthy and well-cooked meal.
Therefore, only low to medium heat is good enough for granite cookware. Even heat distribution can have a better effect on cooking. We suggest using butter or olive oil, these have low smoke points and can make your food even more healthy and tasty!!! Check our easy instructions for care & cleaning to increase the longevity of your cookware!
And it’s a brilliant choice to give brand-new granite cookware to your mother as a gift. Thank her for cooking all those delicious meals and spending so much happy times with you while you were just a kid.
“No language can express the power and beauty and heroism of a mother’s love” ————Edwin Chapin
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