Smoke Point Basic– Understand that a smoke point is the temperature at which an oil starts to smoke.– Cooking above this point can result in a burnt taste and harmful compounds.
High Smoke Point Oil– Avocado oil (520°F) is great for high-heat frying and grilling.– Refined safflower oil (450°F) is versatile and ideal for all-purpose cooking.
Medium Smoke Point Oil– Olive oil (375°F) works well for sautéing and roasting but avoid high-heat frying.– Canola oil (400°F) is a good all-rounder for various cooking methods.
Low Smoke Point Oil– Flaxseed oil (225°F) and walnut oil (320°F) are better for salad dressings or drizzling.– Use sesame oil (350°F) primarily as a flavor enhancer in stir-fries and Asian dishes.
Extra Virgin Olive Oil– Its lower smoke point makes it unsuitable for frying but perfect for drizzling.– Opt for "light" olive oil for frying as it has a higher smoke point.
Coconut Oil– Refined coconut oil (450°F) is better for high-heat cooking.– Unrefined coconut oil (350°F) imparts a coconut flavor, ideal for baking.
Grapeseed Oil– With a high smoke point (420°F) and neutral taste, it suits many cooking methods.– A great choice for homemade mayonnaise or deep frying.