rapeseed oil (refined!)

gzt:

rapeseed oil (refined!)

Known as Canola oil in NZ.

Thx, got it. 😉

As a general rule, my main (fry)  pan is a 20cm stainless heavy bottomed (copper layer) frypan.  I use a frypan  for moisture control (less moisture), heat and frying it has slightly sloped edges.  An alternative can be cast iron if high heat retention is desired.

my next pan is a 20cm omelette pan - looks like a frypan but the top edge tips slightly inwards - helps in shaping the omelette. 

I have a 30cm stainless sauté with a lid - this is used for moisture and has sides that are square rather than sloped.  

My backup is a 20cm stainless skillet (like the frypan but with higher rounded sides - more moisture)