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Egg temp for pan frying?

500
500 Posts: 3,184
in EggHead Forum
Maybe this is a silly question, but what dome temp should I bring the Egg to in order to do some pan frying on the Egg? Frying at 350-375. Does that mean 350-375 dome temp? Or is it more?
I like my butt rubbed and my pork pulled.
Member since 2009
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Comments

  • Ladeback69
    Ladeback69 Posts: 4,484
    What are you trying to fry, chicken or are you doing stir fry. I've seared a steak in me CI skillet at 400 to 500. It can get real hot when frying in the egg and I suggest wearing heavy gloves. Maybe someone who has done more can answer it better.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • 500
    500 Posts: 3,184
    Just doing some apps. Small pieces.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • Canugghead
    Canugghead Posts: 13,701
    IMO frying is an open dome cook, just ignore dome temp.  Try to get the pan as close to the lump as possible, if you don't have an infrared thermometer you can put your palm over the pan to 'feel' the heat before frying. Hope this helps.
    canuckland
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  • gdenby
    gdenby Posts: 6,239
    Dome temp is not important. It is the heat the pan reaches. Which, in turn, is what the temp of the frying oil will be. 

    The best way to heat the pan is by direct cooking. Closer to the coals will give more heat to the pan, higher, somewhat less. I avoid the lower cooking position. mostly because its hard to manipulate the food, but the high heat means having to move quickly. Rather be  a little slower.

    Use a high heat oil. When there are small ripples in the oil,it is hot enough. Alternatively, dribble a little water into the oil,and when it boils away, the oil is ready for frying.

    Careful, don't splatter the oil. If the oil in the pan catches fire, expect flames several feet high, and probably kiss the food good bye. When the fire is damped, bitter soot will coat everything.
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  • onedbguru
    onedbguru Posts: 1,648
    gdenby said:
    ...
    Careful, don't splatter the oil. If the oil in the pan catches fire, expect flames several feet high, and probably kiss the food good bye. When the fire is damped, bitter soot will coat everything.
    Sounds like the voice of experience...
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