Why do pan seasoners give me different results with my grilled cheese?

I have tried 6 different pan seasoners (butter, ghee, Pam spray, bacon grease, olive oil, and coconut oil) for making a grilled cheese for my science project, and they all gave a wide range of results. I️ tested them at all the same temperatures, so i know for sure it is the pan seasoners that is giving me different results. Can anyone explain why this ipthey turned out so different?

99abk
  • Posted by: 99abk
  • January 11, 2018
  • 1588 views
  • 3 Comments
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3 Comments

HalfPint
HalfPint January 12, 2018
You are basically frying the 'grilled' cheese sandwich. I would look into the science of frying and as @Emma Laperruque suggests the physical properties of all the fats that you used in your project. I think specifically look into why saturated fats (butter, lard, etc) fry food better than oils.
 

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MMH
MMH January 11, 2018
I think your answer is in comparing the chemical properties of each rather than asking cooks about the results.
 
Emma L.
Emma L. January 11, 2018
Wow! The various smoke points must play a big part... but very curious to hear others' thoughts!
 
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