pan frying temperature
The Maillard reaction begins around 150Â° C. You do not need that exact temperature. Usually, you don't even want that exact temperature; even baking temperatures usually hover around 175-200Â° C (350-400Â° F), and those temperatures are held for 20 minutes or more. Pan-frying is almost always a fast cooking process lasting no longer than 10 minutes. Thus, almost every cooking oil has a smoke point at or around the ideal temperature. Butter is a bit too low around 121-149Â° C (250-300Â° F), but the vast majority of liquid oils - peanut, sunflower, corn, canola, sesame, even EVOO - all have smoke points from 150-260Â° C (300-500Â° F).