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?

  • Posted by: 99abk
  • January 11, 2018
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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 January 11, 2018
I think your answer is in comparing the chemical properties of each rather than asking cooks about the results.
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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