How much cooking oil should I use in cooking?

Like stir frying, or cooking really thinly sliced meats. Not deep frying. I am assuming the pan has been coated with nonstick/teflon. I use the size of a canadian dollarHow much cooking oil should I use in cooking?
That sounds about right as long as it can just coat the bottom of your pot you should be find. Loonie Toonie amounts sounds good because that's about 1 - 2 TBSPS.How much cooking oil should I use in cooking?
That depends on how much fat you want in your lifestyle... and also how much food and what type of food you're cooking.





For example, you'd use a lot more oil if you were preparing a stirfry only for yourself versus preparing for a family of 4-5.





You might use more oil if you weren't concerned about keeping the fat in your diet low or if you'd hadn't already eaten a number of fatty things that day.


(I try to keep my fat low, so I use as little as possible, and will often even pour in a tiny amount, then wipe it around my pan with a tissue to coat everywhere but thinly... OTOH, I seldom use non-stick pans because of health concerns with them, but do for making omelets... otherwise ';well-seasoned'; cast iron skillets work best for me.)





Theoretically, a non-stick pan shouldn't require *any* oil, so you're using it more for the flavor and extra crispiness it gives the food... but non-stick pans do vary in the quality and longevity of their coatings so after awhile, esp. with a less expensive pan, you'd probably need at least a bit. (Some people who really need to avoid fats will even ';saute'; mostly with water after just a tiny bit of fat, and that should work even more easily in a non-stick pan.)





Also, some foods (like meats, poultry, fish) already contain fat (in different amounts), so they'll brown better and cook crisper without adding oil than foods which contain no oil (veggies, etc.)... just another thing to think about.





Generally though, because fat and friend foods just taste so good!, cooks will use as much fat as they feel they can get away with in every situation, unless they don't know about the health risks, or don't care, etc.








Diane B.
When stir frying one ought to use about 2 Tbs(1/8 cup) but that's if one is using a relatively large skillet. If a medium skillet, use a bit smaller amount, about 1-1 1/2 Tbs. If a small one use 1 Tbs or less.
Use as much as you want, just make sure it's olive oil or another kind of good oil. Olive oil isn't poison like some of the other oils.





Then just use what you feel comfortable using, that's the important part of cooking I think.
I'm guessing that you mean the dollar coin and not the dollar bill.





The amount you're using is sufficient in most cases that you speak of, and the pan doesn't need to be non-stick. In the case of a wok or iron frying pan, however, you'll want to make certain the surface has been ';seasoned'; first. This means you need to have coated the surface with cooking oil and heated it, then wiped it clean with a paper towel. You need to do this a few times with a new pan or wok before using it. And never use water to clean a wok or iron pan.
if that much...you just need enough for the veggies/meats not to stick. (if you're using teflon coated pans)