The boiling point of olive oil is higher than the melting point of tin. Why is it possible to fry food in olive oil in a fry-pan made from tinned copper ? Why doesn't the pan melt before food gets fried ?
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When the food is fried, it is not the oil that boils but the water in the food. The temperature of the food will not rise above 100 °C until all the water boils away. For the same reason, water can be boiled in a paper bag as burning temperature of paper is higher than the boiling temperature of water.
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