John Myers
My coated pan got small holes in the coating after a few months of use. So I wanted to exchange the pan. However, the manufacturer refused me a replacement because I fried with olive oil in the pan, which I supposedly shouldn’t have done. Is that correct?
If olive oil is heated to a high temperature for a long time, “tar resin” can form, which is not only unhealthy, but can also damage the non-stick coating of non-stick pans.
Some manufacturers indicate this in their instructions for use. However, we are not aware of any mandatory labeling of pans.
Olive oil is perfectly suitable for gentle roasting and deep-frying. Due to its fatty acid composition, it can withstand temperatures of up to 180 °C. Olive oil is stable up to this temperature and no harmful substances are produced.
If damage to the non-stick coating of a pan occurs when using the olive oil in this way, we believe that the manufacturer should point this out on the outer packaging or the instructions for use.
Basically, when frying, heat-stable cooking oils should be used and the frying temperature should be below the smoke point of the cooking oil used.
For further reading:
Edible oils – which ones are suitable for what?
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