Whichever fat you choose to prepare your meal with, it is important you never use a temperature that is too high. Always first heat your casserole on a medium heat and then add the fat. After a while you can increase the heat a little bit more but never put it on maximum to start with.
Fats you can use:
- Oil = preferably use regular olive oil, peanut oil, sunflower oil or corn oil. Linseed oil and extra virgin olive oil should not be heated.
- Butter = butter is mainly used for baking and roasting.
- Fats such as semi-skimmed butter and minarines with less than 40% fat are not suitable for baking and roasting. They contain too much water, which can splash when heated.