Medium Low Heat
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Chef’s actually use both Medium Low Heat and Medium Heat, as heat designations for employed heat.

You can tell when your pan has achieved Medium Low Heat by using Visual Clues. For example; the Smoke Point of your fat, The Water Test, or the level of Boil. Medium Low Heat is good for slower cooking like leaner meats, stewing, stocks, reductions and similar applications. Similar to Medium Heat, Medium Low Heat is good for extended use. If you're cooking on an electric stovetop, be aware of the inherent Electric Heat Lag.

Use Medium Low Heat for 250° F - 324° F (121° C - 162° C) and Fats suitable for Medium Low Heat are:

Un-Refined Corn Oil (Smoke Point 320° F (160° C)

Un-Refined High-Oleic Sunflower Oil (Smoke Point 320° F (160° C)

Extra Virgin Olive Oil (Smoke Point 320° F (160° C)

Un-Refined Peanut Oil (Smoke Point 320° F (160° C)

Semi-Refined Safflower Oil (Smoke Point 320° F (160° C)

Un-Refined Soy Oil (Smoke Point 320° F (160° C)

Un-Refined Walnut Oil (Smoke Point 320° F (160° C)

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