Why is it important to use a high smoke point oil?

Smoke point refers to the temperature at which an oil starts to burn and smoke. When you cook with oil that’s been heated past its smoke point, you do more than impart a burnt flavour to foods. Beneficial nutrients and phytochemicals found in many unrefined oils are destroyed when the oil is overheated.

What is smoke point and does it matter when cooking with oil?

The smoke point of oil is the temperature at which it stops shimmering and starts smoking. The smoke point is also called the burning point of oil and can range from relatively low 325 F to very high (520 F).

What is high smoking point oil?

A high smoke point is considered 400 degrees F and higher, and oils with a high smoke point are best used for frying. These include avocado oil, canola oil, corn oil, and peanut oil.

Why do smoke points matter?

Heated past its smoke point, that fat starts to break down, releasing free radicals and a substance called acrolein, the chemical that gives burnt foods their acrid flavor and aroma. “The higher a fat’s smoke point, the more cooking methods you can use it for.”

Does oil smoke point matter?

Smoke Point and Oil Quality or Safety While knowing an oil’s smoke point is important for determining which oil to choose for a particular recipe or cooking method, it’s not a reliable marker of quality or safety.

Is vegetable oil a high smoke point oil?

Typically vegetable-derived oils have a higher smoke point than animal-based fats. The exception is olive oil which is closer in smoke point to butter depending on the level of refinement and brand. Another thing to consider is how much the oil is refined.

What happens when oil reaches smoke point?

When an oil is heated past its smoke point, it generates toxic fumes and free radicals which are extremely harmful to your body. When the smoke point is reached, you’ll begin to see the gaseous vapors from heating, a marker that the oil has started to decompose.

What cooking oils have the highest smoke point?

It has a higher smoke point of 465-470°F, which makes it ideal for high-heat cooking. Best Uses: Sautéing, roasting. Avocado Oil: Pressed from fresh avocado pulp, which is up to 25 percent fat, avocado oil has the highest smoke point of all plant-based cooking oils (510 to 520°F).

What happens to olive oil at high heat?

The flavor compounds in olive oil are delicate and will evaporate when heated. Heating olive oil does not damage the health benefits but it will make the olive oil lose some flavor. Some people consider this to be a good thing as they do not want their foods to taste like olive oil.

What is a smoke point?

Also known as a flash point, a smoke point is simply the temperature at which an oil begins to smoke and oxidize. Generally speaking, the lighter the color of the oil, the higher its smoking point.

Why is it important to check the smoke point of cooking oil?

When oils break down, they can release chemicals that give food an undesirable burnt or bitter flavor, as well as free radicals that can harm the body. Before using any oil, make sure that its smoke point can handle the cooking method you plan to use. Refer to the chart below as a reference for the smoke points of common cooking oils.

What causes cooking oil to smoke?

When those fatty acids break down, they produce smoke and release a substance called acrolein, which gives food a bitter, scorched flavor. Smoke points vary widely, but every type of oil will begin to smoke when overheated.

What is the best oil to smoke point?

Chart of Oil Smoke Points Oil Smoke Point ºF Smoke Point °C Beef Tallow 400ºF 204ºC Canola Oil 400ºF 204ºC Grapeseed Oil 390ºF 199ºC Unrefined or Virgin Avocado Oil 375ºF 190ºC