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Between 160 & 175.I am going to publish this list for heats, and no one really knows and they do not commit to it, so I will be the first (answers in F):

simmer: 180

low heat: 200-225

low medium heat: 250-275

medium heat: 300-325

medium high heat 350-375

high heat: 400-425

extra high: 450-475

Thus butter should smoke at medium high heat, olive oil at high heat, peanut oil at extra high, etc..

The sizzling that you hear when you cook meat should occur in a pan at medium to medium high heat. Medium high heat is probably better, because the pan will cool when something is put into it and it transfers heats to the material. The pan then cools and will go below 285 degrees, which is the temperature (285 and above) of the Maillard reaction for browning. The pan's heat retaining capabilities will determine what temp that you use for this browning.

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13y ago

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