Cooking Fat and Oil Types & Smoke Points (Home Cooking 101) DiTuro Productions
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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. But more factors, like the age, quality, and level of refinement, also have an impact (more on that later). Why Do Smoke Points Matter?Oils, which are considered fats, are an integral part of cooking.
They appear in everything from salad dressings to marinades, and are especially useful for searing, frying, grilling, or sautéing protein. But fats and oils are not one-size-fits-all. Oils are a product of an extraction and pressing process.
Oil comes from seeds and nuts, like sunflowers, almonds, walnuts, olives, avocados.For instance, the delicate flavor of unrefined almond oil can be ruined by heat, making that a better choice for cold dishes (refined almond oil’s smoke point is 420 F and okay for cooking). The high smoke point of coconut oil, on the other hand, makes it a favorite for stir-frying.Smoke points change during cooking When the oil is heated and put in contact with food the smoke point and recommended use duration reduces.
The oil starts to react with the water from the other ingredients to form more free fatty acids. Unsaturated fatty acids also oxidize when heated.Cooking Oil Smoke Points. Note: Smoke point ranges can vary wildly based on many different factors.
Use the following temps only as a starting point. SORTED BY TEMP. SORTED BY NAME.
200’s 225 F: Canola Oil, Unrefined: Flaxseed Oil, Unrefined: Safflower Oil, Unrefined: Sunflower Oil, Unrefined 300’s 320 F: Corn Oil, Unrefined: High-Oleic Sunflower Oil, Unrefined: Olive Oil, Unrefined: Peanut.The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids, and produce bluish smoke. The smoke point also marks the beginning of both flavor and nutritional degradation.Every oil and fat has a unique smoke point, with temperatures ranging from more than 400 degrees Fahrenheit for grapeseed oil to about 300 degrees for.Complete Guide to Cooking Oils & Smoke Points Oils & Fats Fahrenheit Celsius Neutral Flavor?
Avocado Oil 520ºF 271ºC Yes Rice Bran Oil 490ºF 260ºC Yes Mustard Oil 490ºF 260ºC No Grapeseed Oil 485ºF 251ºC Yes Olive Oil, Extra Light 465ºF 240ºC Yes Safflower Oil 450ºF 232ºC Yes Peanut Oil 450ºF 232ºC Yes Soybean Oil 450ºF 232ºC Yes.Generally, olive oil’s smoke point is lower than that of some other oils such as soybean or canola, so it’s not an ideal oil for frying. (For comparison, refined soybean and sunflower oils have.A smoke point is the temperature at which an oil begins to (you guessed it) smoke.
As the temperature of the oil rises, it begins to break down into free fatty acids. When those fatty acids break down, they produce smoke and release a substance called acrolein, which gives food a.The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions.
Smoke point values can vary greatly, depending on factors such as the volume of oil utilized, the size of the container, the presence of air currents, the type and source of.The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil.The smoke point of cooking oils varies widely.
In general, the more refined an oil, the higher its smoke point, because refining removes impurities and free fatty acids that can cause the oil to.An oil’s smoke point is the temperature at which it will start to smoke and break down. When cooking oil starts to smoke, it can lose some of its nutritional value and can give food an unpleasant taste.
Oils with high smoke points are good for high-heat frying and stir-frying.Light olive oil is then treated with chemical solvents to neutralize the flavor. It’s lighter in taste and color, not calories, than straight EVOO.
It has a smoke point of 465-470˚ Fahrenhei.
List of related literature:
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| from Culinary Nutrition: The Science and Practice of Healthy Cooking |
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| from Food Analysis |
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| from Becoming Vegan: The Complete Reference to Plant-Base Nutrition, Comprehensive Edition |
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| from Tempeh Production: A Craft and Technical Manual |
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| from Handbook of Industrial Chemistry and Biotechnology |
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| from Fats and Oils Handbook (Nahrungsfette und Öle) |
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| from Food Processing Technology: Principles and Practice |
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| from Modern Technology Of Oils, Fats & Its Derivatives (2nd Revised Edition): Extraction of fats and oils, Extraction of Olive Oil, Extraction of Palm Oil, Fat and oil processing, Fats and oils Based Profitable Projects, Fats and oils Based Small Scale Industries Projects, Fats and oils food production, Fats and Oils Handbook, Fats and Oils Industry Overview, Fats and oils making machine factory, Fats and oils Making Small Business Manufacturing, Fats and oils Processing Industry in India |
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| from Eating Clean For Dummies |
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| from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen |
43 comments
How is peanut oil for frying? It has been my go to for years, hard to find but moderately priced.
Sorry to say this but canola oil is healthier than olive oil. The erucic acid is mostly under 0,01% and the omaga 3/6 is 3:1.
Thanx bobbi ur an angel..my freind gave me a heart attack when she told me olive oil cannot be used for cooking for the same reasons u said in vedio…thx will definitely put my hand on this olive oil…������..cheers
Just read by Dr. Mercola that most avacado oil is rancid and made from rotten avacados. Can you research this please? Thank you.
I would like to see more on keto diet I’m a Diabetic please thank you
Why does he pronounce his own channel wrong? It’s flavecity then. Otherrwise it’s flav city.
Wondering if you can tell me if this is okay? https://www.amazon.com/gp/product/B00D3K4SFM/ref=ox_sc_act_title_4?smid=A1Z2GVR3THF4M0&almBrandId=VUZHIFdob2xlIEZvb2Rz&psc=1&fpw=alm Thanks so much! Love your channel; very informative!
Grapeseed oil may be great for frying, but it’s an omega 6 oil and it creates inflammation. I stay away from it.
Ethical issues around destruction of habitat aside, what of palm oil? Is it any good for frying steak?
Yes you did clear it up…in Jamaica my mom use to boil the coconut to make oil.
The truth is you need a varity of fat, My goto fat is bacon fat. I used to think it was unhealthy, but then found out its one of the healthiest fats. I also use grape seed which people say is unhealthy, sesamy, walmut, flax seed oil, coconut, canola….. There are many kinds of omega 3 and omega 6 fats. some are much better than others. Just eat a variety of fats and you are good to go. Except margarine. that stuff is nasty.
lard works best for me. those sissy oils will make you frail and feminine. use what mother nature intended for you to be strong
lard, butter, and tallow are not as bad as believed vegetable oils have always been the real culprits as they are highly refined and and very inflammatory. Coconut was scathed as it is not native to North America and competes the unhealthy oils you mentioned.
Is the grapeseed oil from cotsco good or bad?is kirkland extra olive oil better?
So is ALL extra virgin olive oil cold pressed? Some say cold pressed on the label and others don’t.
It is normally with extra virgin olive oil it’s even mentioned at the bottom of the bottom the bottle
It should be used for recipes that demand extra virgin olive oil, it’s only used for fast cooking recipes like:sauted mushrooms, alio olio pasta and few salads.
Extra virgin olive oil is not used for normal cooking.
Olive oil can be used for normal cooking
How is sunflower oil good or bad PL. Tell me thanks I like your speech and explain very nice.thanks
This is exactly what I talk about in this video:
https://youtu.be/QHwcIahsS4Y
shrtlink.ca/sh0w202sqirtxxx
අතු සහ බඩු ගොඩක්යැයි පොලිස්කාරයා පවසයි
i wanna bake a cake but i only have olive oil……. is that going to be an issue? do i need to get vegetable oil?
Epic content, finding your channel has transformed my life. I threw out all bad canola and soybean stuff. Only extra virgin now. Putting it into practice on my fitness channel ����
Another important characteristic of oils is Omega 3 vs Omega 6 ratio. You want to have as much Omega 3 as possible.
Here is an article that describes it well: https://www.healthline.com/nutrition/optimize-omega-6-omega-3-ratio
And the image from the article that shows the ratios:
https://i0.wp.com/images-prod.healthline.com/hlcmsresource/images/AN_images/node_128132_graphs/fatty-acid-breakdown-of-different-fats.jpg?w=1845
Extra virgin olive oil isn’t healthy for you. It is just not as bad as others. Otherwise great video.
How is almond oil for cooking please do talk about almond oil too
Woah man u a true savior in my country ppl dont have enough knowledge i used to cook in Olive oil then i start hearing its not good for cooking lol
My favorites:
Sesame Oil great nutty flavor, good to 232C.
Peanut Oil less flavor, but good to the same temp which is why it’s popular in deep frying.
I don’t like the taste of oil at all and will avoid it. I try my best to render the fat cap of the steaks down on the pan or surface of the grill prior to laying it out. I find this maximizes the beefy flavor. I have also used non-stick pans for leaner cuts like tenderloin, rather than compromise the flavor with any oils. The reason I don’t use olive oil is cause the smell reminds me too much of fish, which I am allergic to and it’s a psychological thing for me. I’m also Greek and will only add olive raw on a dish after having cooked it.
Sesame oil is cream of the crop that’s why it’s way more expensive than other oils and harder to find.
I cook my tri tips with extra virgin olive oil on medium heat for 5 minutes a side. Then lower temperature and and butter. Slow cook for ten to 15 minutes each side until medium rare/medium. Of course season to taste along the way. Comes out very tasty!
Avocado oil has a >500F smoke point. It has no flavor whatsoever. Every Costco has the stuff.
If you really want to use oil, avocado oil is the only oil you should use to cook with.
It is best to use lard, tallow, etc.
Have you covered Rice Bran Oil elsewhere? It’s got a pretty high smoke point good for frying, but I’m having a hard time finding nutritional information on it other than its Omega 6/3 ratio.
What about peanut oil? This is what is used in Oriental wok cooking and is recommended for turkey fryers because it has a very high smoke point, supposedly at all. It adds no flavor. What about clarified butter which the Indians call ghee? this supposedly has a very high smoke temperature too but it will add a buttery flavor. Good for pan searing steak possibly mixed with olive oil? Usually you see pan seared steak based with pats of butter and it turns brown. Is that the butter breaking down? If you melt butter you get three layers. Milk solids that sink to the bottom, another white layer that floats to the tap, and a clear middle layer that is the clarified butter. It’s easy to just throw sticks in a pot, melt it, skim off the top layer and pour the clear liquid off leaving the bottom solids behind. What say you? BTW, thanks for your videos.
I use avocado oil for most everything, especially stir fry. Yes, it’s more expensive. But it’s worth the money. Its also a healthy fat. It’s smoke point is around 520 degrees or 271 celsius. I don’t notice any strange taste either.
Best oil is 5W-30 Mobil synthetic. Been cooking with it for 5 years and healthier than ever and even my brain tumour is gone. Only issue is it caused premature aging of my innards.
Man i love how you are very pure and clean in selecting what you eat.. so please read about how striking the head of cows or lambs or any other animal with an electric shocker before slaughtering it and what retaining the blood in the tissues of the meat does to the purity and hygiene of it. add to that the suffocation of the chicken instead of slaughtering them which in turn retains the blood in the tissues of its meat too….
Come to wake forest NC! Do a Food Lion grocery haul I’ll be your body guard
Stay away from nut and vegetable oils. Cold pressed/refined usually take out things and lower the smoke point. Loving steak + avocado oil + square of butter at finish
Hey Bobby what is your take on below:
THE MYTH OF EXPELLER PRESSED
If my oil says expeller pressed does that mean its okay?
No. Here’s why:
Bottles of organic oil often state “expeller pressed” as a selling point, to suggest that it has been gently treated, in an extra-virgin sort of way. But that couldn’t be farther from the truth. Firstly, expeller pressed simply means that the first step of the extraction was mechanical. The second step was probably the standard, solvent extraction using hexane.
But once the expeller-pressed oil has been extracted, it’s generally also refined, bleached and deodorized. These three additional treatments guarantee that the polyunsaturated fatty acid molecules will be oxidized in ways that generate toxins like 4-hydroxyhexanal, 4-hydroxynonanol, aldehydes and more. These compounds aren’t just hard to pronounce, they’re hard for our cells to tolerate and lead to mitochondrial uncoupling, DNA damage, free radical cascades and other cell-damaging events that accelerate the aging process and contribute to disabling disease. Don’t be fooled.
You don’t use any oil for cooking steak, it has its own oil, its called fat.
80% of the extra virgin olive oils are fake, mixed with other unhealthy oils, some of them have artificial flavor and color.
What about the mix of sunflower n olive oil they r selling everywhere? I dont know why is so hard to get sunflower oil here, is so easy in S America like good olive oils in Europe
Hi Bobby, could you please tell me.. can I use Kevala High Oleic Organic Sunflower Oil for deep frying(potato chips etc…) instead of using the Baja presious oil the one you referred… and also can use the oil that I used for deep fry.. could please let me know..