Which oil for which pan

Three oils on the shelf

• Refined sunflower — fried potatoes, kotlety, onion to gold
• Extra-virgin olive — salad, finished vegetables, not a screaming pan
• Butter — eggs, porridge, dough. It burns on a fierce heat — mix a drop of oil with it

A spoon is a spoon

A tablespoon of oil is about 12–15 ml. That is the ‘drop’ that makes the pan shine and already puts a hundred-odd kcal on the plate. For a family of six we pour by eye — but pour into a spoon once, so the hand remembers.

What not to do

Do not keep the same oil until it smells of last Tuesday. Do not rescue burnt oil with a fresh splash. Fancy olive oil does not make fried potatoes virtuous — it just turns bitter in the heat.