Table of Contents:
Best Fats to cook in Smoke Point of Oils part 1
Video taken from the channel: The Art of Unity Bill Farr
What is oil smoke point, and why does it matter?
Video taken from the channel: Heather Nicholds
Is olive oil safe at high heat? Does it taste bad?
Video taken from the channel: Adam Ragusea
6 healthy cooking oils with various smoke points
Video taken from the channel: Cityline
High Heat Cooking Oil Oxidation Facts & Myths (Home Cooking 101) DiTuro Productions
Video taken from the channel: DiTuroProductions
The Best Cooking Oil For High Heat (HEALTHIEST AND WORST COOKING OILS) | LiveLeanTV
Video taken from the channel: Live Lean TV
Oil Smoke Points: Coconut Oil Cooking, Avocado Oil Cooking, & Olive Oil Cooking
Video taken from the channel: Warrior Made
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?
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). Why Is Oil Smoke Point Important?Representing an oil’s resistance to heat, a specific oil’s smoke point is the temperature at which it will stop glistening and start to burn and smoke instead, imparting an acrid, burnt flavor to the foods you are using it to cook. This happens when the compounds in the oil break down as a result of heat exposure.
The smoke point of an oil is the temperature at which the oil starts to smoke. This is not to be confused with the flash point which is the temperature at which the oil vapors will ignite. The smoke point of an oil is important because no one wants to burn their oil. Furthermore, cooking oils release potentially toxic compounds when overheated.It’s important to pick the right oil for the right dish that you’re cooking.
One thing to consider is the smoke point, the temperature at which fat burns. The smoke point can vary by almost.The smoke point of an oil is the temperature at which the oil starts to smoke. This is not to be confused with the flash point which is the temperature at which the oil vapors will ignite.
The smoke point of an oil is important because no one wants to burn their oil. Furthermore, cooking oils release potentially toxic compounds when overheated.Using the smoke point is one of the most objective ways to make a selection, keeping function, health, and safety in mind. For example, when cooking at high temperatures like stir-frying or deep frying, it’s best to select an oil with a high smoke point to provide a comfortable buffer during the cooking process.Illustration: Catherine Song. © The Spruce, 2018 When choosing a fat or oil to cook with, the most important temperature to consider is the smoke point.
Well before a cooking fat or oil reaches its boiling point, it will begin to smoke. That can result in food that tastes burnt, even if it looks perfectly fine.Ever left oil in a pan over high heat, only to turn around and find it billowing with smoke? That’s because every cooking fat, be it butter, lard, or oil, has a smoke point: a temperature at which it stops shimmering and starts sending out some serious smoke signals.The smoke point is the temperature at which an oil begins to burn.
More specifically, it’s when the molecules and larger compounds break down, causing the oil to smoke. The result of pushing an oil past its smoke point is terribly bitter, scorched, and burnt tasting food—yuk. How Is Oil Made?Every oil you cook with has a certain temperature called a smoke point.
Once an oil is heated enough, it will begin to smoke and break down. As the oil is breaking down, it starts to become more oxidized. These oxidized parts of the oil may cause damage to cells inside your body, and many believe this may increase the risk for cancer.
One of the main aspects of cooking oil is its smoking point or flash point. Any budding cook will need to know the different smoking points of oils and which ones to use for certain foods. As a general rule, the higher an oil’s smoking point, the more refined and processed it is.
Smoke point (sometimes called flash point) is the temperature at which an oil begins to smoke and oxidize (break down into free fatty acids). When an oil starts to smoke it will impart a burnt, bitter flavor thanks to a substance released called acrolein.”The smoke point of an oil or fat is the temperature at which, under defined conditions, sufficient volatile compounds emerge from the oil and a bluish smoke becomes clearly visible,” explains.
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.
List of related literature:
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from Flat Belly Diet! Cookbook: 200 New MUFA Recipes | |
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from Cannabis: A Complete Guide | |
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from The Virgin Diet Cookbook: 150 Easy and Delicious Recipes to Lose Weight and Feel Better Fast | |
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from Extra Virginity: The Sublime and Scandalous World of Olive Oil | |
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from Food Chemistry | |
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from Chemistry in the Marketplace | |
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from Eating Clean For Dummies | |
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from Eat More Plants: Over 100 Anti-Inflammatory, Plant-Based Recipes for Vibrant Living | |
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from Plant-Based Sports Nutrition: Expert Fueling Strategies for Training, Recovery, and Performance | |
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from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen |
139 comments
In my opinion…just use Ghee.
It’s essetntially butter, had a great flavor for just about anything (?) you could ever fry and has one of the highst smoke points.
Combine manteca, canola, vegetable, corn, and olive-oils all together and fry your stuff at maximum heat.
Healthy Chef Canola Cooking oil in a spray can. Cripple fingers keep me from pushing on that mini little endent of the can too push thelid off. Can’t these Cooking Oil Companies come up with a easier way too open these cans?
why does adam always look like he’s about to tell me my mom died
I always thought that butter burns faster than olive oil does, based on personal experience
Pretty sure everyone who worries about smoke point is worried about ventilation.
im 1 of your old followers, when you made the oil video back in 2012, they weren’t selling coconut oil at the regular grocery store so I had to go to GNC to get it now they do sell coconut oil but they don’t sell avocado oil:(
Why do they sell canola oil if does terrible for the health
What about sunflower oil? Can you cook with it and is it even healthy?
What do you think about this article? A nutritionist made me read this cause of cholesterol problem (probably due to PCOS and heredity…) and she wanted me to stop eating coconut oil… and told me to use canola oil, EVOO and avocado oil.. the doctor too…. I don’t know what to believe anymore! https://www.hsph.harvard.edu/news/hsph-in-the-news/is-coconut-oil-healthy/
The Natural Athlete Challenge. This is just for people who already both weight train/workout and practice a Time Restricted Eating/Intermittent Fasting protocol, from what I’ve learned from watching Dr, Rhonda Patrick on the Joe Rogan show and from Thomas DeLauer about dry fasting on YouTube. You can lose fat but there’s still a lot of cellular wall infrastructure, such as skin that your body needs to absorb, recycle and redistribute. Time Restricted eating just within a 9 to 10 hour window increases lean body mass without even working out, but incorporate that followed by a 12hr dry fast window. This helps to boost your bodies autophagy abilities, making you capable of building muscle, absorbing skin and losing fat. The body actually will use the hydrogen in your fat cells to make water. You do this 5 to 6 days per week. It takes you 4 months to grow a new skin but the effects shine through after the 2 month mark, you’ll look like your on natural roids. Bretton Oksner
What about olive oil? (not virgin or extra virgin) it has a 390-370F smoke point
So you’re telling me people think cooking with this at high heat cause cancer? WHAT
Wow! This really blew my mind. Glad you cited the studies. I wouldn’t have taken it seriously otherwise
Yea i usually use Kerry gold grass fed butter or coconut oil when making eggs
Should extra virgin olive oil be stored in the refrigerator?
Canola plants are GMO’s becuase they are genetically modified to get rid of fungus,bactiria,viruses and more
Wrong. They oxidize due to heat! And once they are oxidized they become useles in the body
That’s all well and good but the average consumer is not getting true, unadulterated, extra virgin olive oil. Like Maple Syrup from Canada or Wine from Italy and Spain, the Olive industry-rather, the consortium (for lack of a better term) is corrupt and unless every consumer has a lab to test every EVOO they buy for authenticity, sadly, the majority is not buying pure EVOO.
Maybe a follow up video on companies and products that haven’t had their name tarnished by corruption, would help the average consumer make a smarter purchase. Because, what good is finding the best methods and ingredients when we’re all being lied to?
Thanks Adam, love your videos!
Does that mean frying with unrefined coconut oil is better than refined coconut oil?
From a health perspective, use the green bitter oil to cook with and the yellow smoth one only cold on salads. Both should be extra virgin. If your olive oil is smoking then you’re cooking at a temperature that’s too high.
Can you please provide references to substantiate your claim and discreditation so that we can all be better informed and avoid conjecture
Wow..brad.
…..thank.u
Didn’t.know.this.❗❗
Good..update❗❗
Keep.living.lean❗❗
Happy…..day..❗❗
1:13 Hold right there. Please pronounce her surname as wah-ng, not weng. You know, your pronunciation doesn’t sound good in English.
I remembered when I was young way back in the Philippines, we made our own oil by using coconuts.
Terrible advice…from a holistic nutritionist. Way to go Andrea and Cityline
Nice video. Just two points (1) it’s false that heat is not oxidising and also the fact is when the oil is fried in a pan vigorously, due to the convection, the entire oil circulates from bottom to top and thereby getting exposed to air and on top of that the it entraps the air as bubble which keeps on circulating thereby slightly increasing the oxidation..(2) Can’t say about the refining process of coconut oil but in general refined vegetable oils production goes through several stages right from bleaching its colour, odour and who knows it may also refines vitamins and then chemically extracting by Hexane. Although hexane content in the end product is small but it’s not that good over the time to consume this minute amount over the long time..Secondly, the the unstable omega -3, the PUFA is also exposed vigorously to the air in the entire process of refining and thereby reducing the natural content of omega -3..Please throw your view.
The Truth is never take any type of oil, including olive n coconut. oil which are man made. the body can’t handle man made including genetically modified fruit n vegetable. which are seedless n sweet n so n so.according to a doctor. I follow his advice n now feel better n healthier.
Same people that “OMG LOVE” coconut, avacado, palm can’t connect the dots to rainforest deforestation to make these oils. Just buy buy buy
How embarrassing to let the world know her title only to say canola oil is from canola plant! You must be joking, right? It’s from a poisonous rapeseed and uses harmful petroleum based chemicals to extract oil! HOW CAN IT BE LABELED HEALTHY OIL?
Happy to find your channel, alot of misleading information in the internet the video is very informative, thnks you so much
By the way what about sesame and almond oil?
What kinda question is that, ofc it tastes bad, hot, cold, luke warm, it also smells funky.
coconut oils the only one that solidifies when cool….so wtf she got in that bottle xD
I am a Chemical Engineer and I worked at a major oil companiy’s R&D lab for 30+ years. Of these almost 10+ years were in the Lubricant Research with primary expertise in base oils. As far my experience goes, the only advantage synthetic base oil (Poly Alpha Olefin commonly referred to as PAO) has is its’ low temperature properties.
If ye love me, keep my commandments.
John 14:15 KJV
Remember the sabbath day, to keep it holy. Six days shalt thou labour, and do all thy work:
Exodus 20:8-9 KJV
Saturday is the day of the Lord
The claim that Christ by his death abolished his Father’s law, is without foundation. Had it been possible for the law to be changed or set aside, then Christ need not have died to save man from the penalty of sin. The death of Christ, so far from abolishing the law, proves that it is immutable. The Son of God came to “magnify the law, and make it honorable.” [Isaiah 42:21.] He said, “Think not that I am come to destroy the law;” “till heaven and earth pass, one jot or one tittle shall in nowise pass from the law.” [Matthew 5:17, 18.] And concerning himself he declares, “I delight to do thy will, O my God; yea, thy law is within my heart.” [Psalm 40:8.] GC88 466.3
Ecclesiastes 12:13 KJV
Let us hear the conclusion of the whole matter: Fear God, and keep his commandments: for this is the whole duty of man.
I like your knowledge about food but your knowledge about IT security is lacking. There is virtually no way to sniff private data over SSL secured connections (basically every connection these days) by using a public WiFi.
where do you get your facts from? no link in the description.
On the Sigma Nutrition #200 podcast, Chris Masterjohn mentions at the 1h10m41s that it’s best to cook with a mono or saturated oil that has a LOW smoke point?!
Any thoughts on Macadamia Nut Oil, ghee, butter, lard, or high-oleic sunflower oil?
I didn’t know that people were worried about the olive oil becoming dangerous to consume. I was always worried about breathing the smoke. I found it funny that he mentioned this once in the middle, but seemingly not as a real concern. In general, I use avocado oil for most of my cooking and avoid creating smoke in my kitchen as much as possible. If money is really tight or on the rare occasion that I want to deep fry, I’ll reach for something like canola or peanut. (I do have olive oil but I guess I use it like those TV chefs)
I thought the smoke point for sunflower oil was much higher?
Sunflower oil’s smoke point actually is 225°C/440°F. They mistook the temperature.
Virgin sesame and mustard oils are traditional, and pretty good olive oil oxidises fast, and has unhealthy omega 3 to 6 ratios avoid it at all costs. Vegetable oils are never virgin it is pure (processed) or refined (heavily processed with bleach etc). Use virgin coconut oil or ghee wherever possible or try tallow or lard for deep fry
This is total piece of sheet. I would like to see the official message of WHO, not speculations of some australian pseudo-specialits who propably think, what do they want to. From chemical path, there is strictly known, that simple fatty acids with double bondings are much less temperature stable. When you reach the smoke point, then oil start to oxidize following production of organical peroxides, which have effect of producing free radicals in your body, what has tens of negative effect on health. This video shall be categorised as pretty dangerous conspiracy.
PS: if you are following olive oil for it´s health benefits, you should be interested that rapeseed (canola) oil has more double bondings and it´s use IN LOW TEMPERATURE COOKING is healthier than in case of the olive one.
You should also avoid oils that are high in omega 6’s and saturated fats. That means no sunflower or coconut oils. Sounds like I need avocado oil in my kitchen.
Hey all, Dr. Wang was kind enough to to respond to some common questions here in the comments, and she also wanted to offer one clarification of her statements in the vid. Everything that follows was written by her:
As to why the smooth and buttery oil was cheaper, I want to add to the discussion about smooth and buttery oils: Some varieties of olives are naturally low in phenolic content, some olives are harvested late to achieve that profile and many consumers appreciate that flavor profile.
Several people commented on the issues about re-using oil. Here are a couple good literature reviews:
“Changes in PAHs levels in edible oils during deep-frying process” https://doi.org/10.1016/j.foodcont.2016.02.012
“Impact of consumption of repeatedly heated cooking oils on the incidence of various cancersA critical review” https://doi.org/10.1080/10408398.2017.1379470
Some people are interested in antioxidants in olive oil and how it helps against oxidation. Here are some references that showed virgin olive oil/olive oil has more stability than other oils in their studies.
Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage”
https://link.springer.com/article/10.1007/s00394-016-1205-1
“Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Panand Deep-Frying Using GC, FT-NIRS, and Chemometrics”
https://pubs.acs.org/doi/abs/10.1021/jf503146f
I did’nt expect that ad, lol, it came so smoothly, well done!
how about rice bran oil? it is one of the highest smoke point of 450F and the closest fat profile to WHO recommendations and has oryzanol that effectively decrease bad cholesterol.
What I heard before about oil, Canola and Sunflower are both polyunsaturated oil which is bad cooking oil.
I asked my olive oil if it was a virgin, it doesn’t want to tell me. Should I dump it?
The fumes are toxic (actually carcinogenic) but not the food itself. Use a smoke extractor and you’re golden.
Why does extra virgin olie start to smell when its at hight heat? I hear that there are still small particles left that start to burn.
I never realised olive oil was supposedly bad to cook with. I’ve always just used it, saves me having to pick and choose my oils for my purposes. Granted I only have one cupboard in my shared kitchen so I have to be selective, but still. Never tasted the bitterness, never been that bothered by paying a bit more. Plus my mum raised me on it. I heard it doesn’t catalyse into trans-fats as easily though, which is nice.
i just don’t like cooking with olive oil because the smoke is annoying to have to clear out of the kitchen/my home
Ummmmh… Do you know that there’s scientific studies conducted for antioxidants? And there are not conclusions about its importance or if it really works.
It’s my personal belief that lard is good for cooking on high heat (or heat, period)/deep frying. Seriously no one believes me but every time I cook with lard I don’t feel bloated after eating and my stomach always feel flat in the morning compared to eating stuff cooked with vegetable oils. I don’t know why since everywhere I’ve read lard is the bad guy. Unless you’re vegan, I’d say lard is a wonderful alternative to veg oils. It’s super cheap. You can render it yourself from parts of a pig that nobody wants. There’s a wide range of uses in both savory and sweet dishes. Lard-fried foods are crispier and stay crispy longer. You don’t need much especially in stir-fry because it coats the ingredients well while with veg oil you always have to pour more because it keeps slipping off and the ingredients stick to the pan and the final dish comes out super greasy. There’s so many more ways lard is better for cooking with heat because of its stability and the way it interacts with other ingredients. And from personal experience, it’s better for weight loss, too. But if there’s no heat involved, veg oils like olive, peanut or canola are better for sure.
I’m load Vegetable Oil video you referred to in this video but I’m not finding it. Can you help with this, please? Thank you.
this video is like being back in study hall passing out from boredom.
To my undestanding many of the other oils have many health benefits when cold pressed and are rich in antioxidants and vitamins. You make it sound as if canola oil is worse than olive oil when it really just depends on the quality and manufacturing process of the product.
Great video! From what I have found, regular vegetable oils are way more destructive than olive oil and in some cases even more than sugar (depending on the quantities obviously).
There is a great book written by the head nutritionist of the L.A. Lakers, Catherine Shanahan MD called “Deep Nutrition” that has some good insight in to both the olive oil and the vegetable oil topic along with some other great stuff.
I’m here looking for help on chemistry research. Thanks for nothing.
Do the free radicals stay in the oil vapors or get inside the food?
i love how hes debunking all these things, but is then shilling VPN snakeoil
this is the first time I heard that olive oil is bad to cook in
Paused at 0:00 to say that I clicked to be bamboozled NPR-style into doubting my experience, and three words into the video I can already smell the profit.
Italian chef here.
Main reason Italians don’t use olive oil for frying is because the taste of the oil is way more intense than classic frying oils, and lots of people don’t like that taste.
Professional (celebrity) chefs that are put in front of a camera are the biggest spreaders of cooking myths around… your videos that you post like this are the ones I like the most, the debunk-ish ones. That was also what I liked about Alton Brown and Good Eats He wasn’t content to let some guy in a toque just tell him something was the way it was and accept it as fact based on rote repetition…. he actually took some effort to understand the known science behind subjects and would point out myths when he could clearly see that being a trained, professional chef doesn’t necessarily qualify you to talk about things like physics and chemistry. Some of the best, most famous chefs out there are telling us all the time to do things while cooking that are pointless and have no effect, or at best take actions that doesn’t have the effect they think it’s having.
Take the old chestnut about combining olive oil and butter to “lower” the smoke point of the oil (it doesn’t). What you really wind up with is just a cooking fat that tastes like a blend of olive oil and butter, which isn’t a BAD thing, but that should be your one and only end goal if you bother doing it at all. Yet, I still see other cooking shows where the chefs are still spreading that misinformation.
There’s also debates (and I know this is going to sound sacrilegious to most) about resting meat out there regarding when and why it should be done (it’s not so cut-and-dried in all cases as a lot of people think). Most people I talk to have never even HEARD that there were credible sources of information out there that suggest it’s not something to be automatically done, no matter what. I was wondering if you could tackle those and the validity of either side? The necessity to excessively rest, say, a nice steak is taken as unquestionable gospel by almost everyone, but there have been at least some talk and observational informal experiments done on this in recent years that indicate that it’s not always true. I’ll post just a few links below.
https://amazingribs.com/more-technique-and-science/more-cooking-science/science-juiciness-why-resting-and-holding-meat-are
https://www.epicurious.com/expert-advice/grilling-myths-dont-let-meat-rest-after-cooking-article
https://www.foodfirefriends.com/resting-meat/
Us Colombians be like: Time to fry empanadas and arepas in olive oil
Thank you for responding to my comment. I also use organic, cold pressed, unrefined, virgin coconut oil (Also tested the smoke point, on my own, at above 400F). My question is, I use unrefined for cooking and you suggest refined which ide previously believed that refined is a lot more processed which was the reason that coconut was given such a bad reputation I believe during the 80’s. What are your thought on refined vs unrefined.
Lol, CANOLA plant? Canadian-Oil-Low-Acid. CANOLA Oil yes, CANOLA plant no, Rape plant modified seed oil!!!
Well, the study you’re citing shows very clearly in Figure 6 that K232 levels increase sharply as the “low-temp” oils approach 240C, whereas they don’t in the “high-temp oils.” And the study itself calls into question whether its varied-temperature trial was flawed, in that there was no cooking and the oils were merely raised to the given temperatures and then sampled in the variable-temperature trial, instead of holding it at each of those different temperatures in a separate trial. The fact that there is such a noticeable change in the “low-temp” oils in Figure 6 despite it only being raised to that temperature and not held there for any signification duration makes me think it’d keep shooting up even further.
That Figure seems to pretty clearly show that there is a legitimate scientific basis for the traditional wisdom about low-temp oils and ones that are good for approaching 500 F for frying tough vegetables and such. It shows that low-temp oils are relatively unaffected by heat until around 200C, where they start to approach the properties of more highly-refined oils meaning, if you let your nice olive or avocado oil get that hot, you may as well have used something that was a bit more refined and won’t run the risk of having that sharp increase in K232 levels.
If this study were done by anyone but an olive-funded company, they’d have a very different Conclusion section.
EVOO is the only oil you should be using. All the other seed oils are very unnatural and are slowly killing you
I would be more interested to know when oil is digested and transported to the liver how does it react in the human body?
The avocados from Mexico are not safe to eat because they have chemicals and are affiliated with drug cartels
man, linus tech tips should learn a thing or two about your flawless transitions to sponsor message
So now that we know it’s great to cook with olive oil, what oil should we season our cast iron with?
The most scientifically literate sources I’ve found online say to not use olive oil, but to use flax oil because you want a drying oil that polymerizes readily which pretty much leaves flax oil in a category by itself when we’re not talking about wood stains. But of course all of the “pros” tell you to season with olive oil because “omg the falaavooooor!” If you want a subject to do some research on, go for broke on this one.
What if the myth itself was just made up to justify being cheap??
You should avoid high acidity EVOO though because it oxidizes much faster.
In general, I prefer using neutral oils like peanuts or sunflower oil with high oleic acid for deep frying as they are much cheaper and do not affect the food taste.
Ok dumb question but how does olive oil have water in it without separating
Olive oil, coconut oil, and avocado oil (and grass fed pasture raised butter/ghee butter) are the most healthiest oils/fats.
recent research shows that the omega6 in seed oils (non olive/avo oils like corn,peanut,soybean,safflower,etc) get toxic when heated and in the body. they’re becoming bigger than sugar and refined flour in processed food toxicity. we didn’t used to HAVE aaany seed oils. just butter and meat fat. even chicken has a high omega6 content due to the corn it’s fed these days. sooooo stick with olive/avo oil, coconut oil, butter, and meat.
Oh okay, I’ve been using coconut oil. I’ll definitely add the avocado oil to my list. Thanks.
ill just keep using butter, rice oil and peanut oil. if i die i atleast ate tasty. i do use extra virgin olive oil aswell but only when the added flavour is demanded. Most my meals are healthier then what others fry in their ‘healthier’ oils… you can eat as healthy as possible and smoke and drink to much on the side you will still die sooner. i just eat healthy and naturanl and when my time comes my time comes. life isnt all that great to begin with.
Many oils, especially refined oils are heated in their processing to the point they are damaged and they become dangerous for your health to consume, You have to know what happens in the processing to know if the oil is safe before you consume it.First cold pressed doesn’t mean that it isn’t later heated in it’s processing to a high enough temps to damage the oil and make it bad for you to consume.Buyer Beware. This guy is not fully informed or he would have warned you about this.Also many olive oils are mixed with vegetable oils that are not good to consume. I didn’t see this guy warn anyone about that in this video either.
The chart at 0:57 shows that peanut oils is just about as stable as all 3 of the listed olive oils(EVOO, VOO, OO). I use peanut oil for deep frying. I think that it imparts the best flavors, and handles longer than corn oil or canola. What I mean by this is that I notice discoloration later, or after more uses, than I do with corn oil. I grew up in Northern Indiana, so corn oil is plenty cheap if you know a farmer(which my family farms or has farming connections). I don’t reuse oil any more than 7 times, or if I have it for more than 6 months after the 3rd use. These are arbitrary rules I have developed in the 5 years I have been living on my own after notching subtle changes in my food at certain times in the lifespans of my ingredients. The one time smoke point matters is when you’re seasoning skillets. I was taught that you want the highest smoke point possible when seasoning. This is so that when you develop that nice seasoned layer it takes a higher temp to break down and remove that layer when cooking. Any and all oils will make a seasoned layer, it’s just about the durability of that layer that matters most in my opinion.
You have a beautiful wife Adam:) just saying. Didnt expect that cameo at the end. Thanks for the oil knowledge.
Canola OIl Can(ada) Oil GMO Rapeseed grown to take out the Erucic acid, which is used in Mustard Gas.
Top 6 healthy oils, really?
Thanks Brad! I have meant to try avocado oil. I love avocados so I’ll finally go and get some:)
Frying in olive imparts flavor. Oxidation from cooking simply means how long it is good for when cooked. Change in stability indicates how long until the oil needs to be changed. Olive oil is one of the worst at maintaining a neutral flavor as apparent by the graph.
So you’re telling me I get to deep fry in extra virgin olive oil now?
10:00 Why is there smoke coming out of your olive oil, Seymour?
This guy looks like malkiplier when I turned the quality to 240p
Does this guy drink diarrhea daily? how does he not taste the burn?????
The thing about coconut oil is, that it’s stable for a whole different reason.
What makes cooking oil unstable, is how much heat can enable the fat molecules to become saturated fats (which are considered unhealthy)
The thing is, coconut oil already consists almost exclusively of saturated fats (in fact 92%)
So it is stable, because it is already one of the most unhealthy natural oils.
And well yes… Going from 92% saturated to 98% is much more stable than going from 55% to 80%.
The latter would still be more healthy.
High heat alters the chemical composition of olive oil. This results in a bitter flavour.
Listening to a cooking channel while playing as Warly in DST.
Man, please be upstanding and moral and stop propagating this nonsense about stolen passwords on public wifi. There is many unknown and untrusted networks between your home network and your bank. That’s why we have HTTPS.
Next up, is gutter oil safe at high heat? let’s ask Dr. Wang
“Yes this study/these scientists are connected with the olive oil industry, BUT-“
But nothing. I’ll be disregarding everything they have to say. When you can lead with independent sources, get back to me.
EVOO can cost 10 bucks for as little as 26 oz in many cases, while peanut oil costs the same for a gallon (128 oz), which puts unit price ratios around 5:1. If you’re going to be deep frying often, this can really add up. And let’s be honest, if you’re deep frying enough to need a gallon of oil on a regular basis, you’re probably not that healthy in the first place. As a bonus, personally I find that fries and chicken fried in peanut oil taste so much better than olive.
Just need to point out that there isn’t much evidence supporting the alleged benefits of antioxidants. Studies have yielded mixed results, so I don’t think it’s worth the effort to worry about whether your olive oil has held onto its antioxidants.
I’ve been seasoning my pans for years with Olive Oil, not for any particular reason I was just always too forgetful to buy the “proper” oils. I’m glad to hear that my traditions are accidentally better than hearsay
I’m not worried about toxins, I’m worried about a grease fire in the kitchen
I cook everything with olive oil because I find it just tastes so much better, especially with chicken it really makes the taste a lot better and less dry than with other oils. I’m by no means a good cook but its definitely my favourite oil.
I love olive oil for a lot of things but the flavour it adds up is very distinct and not all the time I want olive flavours when im making sweet food for example, what are the healthiest “tasteless” oil options?
Thank you sir! Glad to hear about avocado oil. What is your opinion on grape seed oil for cooking?
Just go for Avacado and olive they contain the.most healthy benefits…A big NO to canola and sunflower…listen to dr Eric Berg,the best dr ever.❤
Canola oil is so bad!!! Organic or not it’s garbage girl!!!
Well. Honestly. I’m not all that surprised. If it were as bad as people would have you believe all of the Mediterranean would have wayyy more cancer. My grandparents use 15 litres of olive oil every year. And so do many, many Mediterranean folks
When my oil starts to smoke, i think it’s getting close to the flash point and since olive oil smokes sooner, i tend to think it’s more dangerous to cook with at higher heats.
The Smoke toxic? You put that out there and not explain it. Lets ask the greeks who use olive oil if they have any known illnesses for cooks who work years in kitchens.
This is like saying oil painting is toxic. Then the same person will talk about the health benefits of Flax seed oil. which is wait for it… Linseed oil. Don’t state something if you are not fully informed.
For cooking purposes I usually have Olive, Coconut, and Avocado oils. Also, Ghee and Butter that can be used for similar purposes. It’s entirely for flavor purposes, though. Hell, Coconut oil in brownies in place of butter? Hot damn.
Fuuuck, just read ‘does the “smoke joint” matter?’. I thought that somebody else enjoys smoking a doobie before cooking.
My concern with smoking oil isn’t toxins it’s my fire alarm, lmao.
I don’t use oils much, but when I do, I try to use unrefined oils as well.
I don’t use olive oil for high heat cooking because the smoke sets off all my fire alarms in my house
OK so if the fat/oil is good before cooking,if you are cooking a few minutes, it is not going to oxidieze if I understand you correctly. The real health issue is that if you exceed the smoke point of the fat, it will produce free radicals. So it sounds like the whole issue of “oxidized vegatable oils during cooking” is a bit of a misnomer? So can one check the temperature the fat smoke point is vs. the cooking surface (say with a laser thermometer) and if there is margin it should be safe to eat?
corn industry put out fake news about olive oil smoke point.
How does it effects health when free radicals are formed i.e how free radicals effects our health?????
Just wanna ask. How long can the polyunsaturated fat explosing in open air?
Do you have a study on each oil once it heat up and how long to take it to smoking point?
Which of these cooking oils do you use most?
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so is this why oil labels tell you to not pour hot oil back into the bottle?
thanks for sharing…….. just one point that i’d like to highlight, coconut oil is having higher smoking point compare to extra virgin olive oil…….. if anyone want to use olive oil with high temp recipe, they can go for extra light(in a way refined) olive oil………. alternatively, most of refined oils sunflower/conola/mustard/penut oils are suitable for very high temp cooking……… what is best for health, of course, non-refined oil with Omega-3 going well with your wallet:)
“If you see awards that says buttery, smooth, that’s basically a signal that says [it’s refined or super-late harvest.]”
Or it is made from pitted olives, like some Israeli olive oils like from Capernaum Vista/Olea Essence. It’s tastes just like butter because it doesn’t have the pits and I hope it still has the same amount of antioxidants even without the pits.
Outside of that, thanks for debunking the bad hype about olive oil. I often cook with olive oil, refined or not, and I haven’t encountered any problems as well!
I dont understand, I ve read and heard so many times that raw coconut oil is very resistant to heat, it doesnt alter. Olive oil and flax seed, that Ive heard the same as you say.
do you have oilly scalp and face hours after you eat olive oil??
I’ll rather use motor oil for high heat, great combustion for the stomach.
I used my brother’s belly fat after his liposuction, and MAAAN were those some good eggs! He might not have been pasture-raised, but he definitely squealed like a piggy when he found out what dinner was cooked in.
Hi, I’m a little confused with this whole debate about extra virgin olive oil no being a good cooking oil because of its low smoke point. I’ve seen a few videos of so called expert claiming that extra virgin olive oil is a great frying oil. They claim that true extra virgin olive oil with the acidity of 0.8 or lower is a great frying oil. Tue extra virgin olive oil has an acidity of 0.8 or lower anything above that is not true extra virgin olive oil, it would be a mixture of virgin oil with extra virgin or others mixes. So what I did was try it for myself, I added organic extra virgin olive oil (Kirkland Signature extra virgin olive oil) to a small pot and cooked it until it began to smoke, I used a digital thermometer that reaches a temperature as high as 410f. It reached the max temperature of my thermometer of 410f and it had not smoked yet until a couple of minutes past 410f. To me its seems like a great cooking/frying oil, what do you think from my findings? Thanks
I avoid Canola (Canadian Oil Low Acid) like the plague. Have you seen how it’s made? Yech!!!
It’s not subjective. Burned oil tastes like shit. And using scientist working for olive oil company for talking about olive oil is definition of “conflict of interest”
For the ceramic cookware your company sells do they make the kind that has a steel induction plate on the bottom for induction cooktops? They must be magnetic to work on an induction cooktop. Plus can you review the copper coated cookware that is popular now? It is said to be ceramic coating over aluminum.
Adam Ragusea clearly doesn’t believe in blind taste tests. There’s a reason those are done.
@Adam Ragusea: I remember a long time ago, that in New Brunswick Miricale Whip(Mayonnaise), here in New brunswick Canada, one time they got a special one with olive oil, it was good, now I don’t buy it, since now because of Covid 19, people don’t buy Tuna can with Olive oils in it, so I end-up getting stuck buying does, so that his why Miricale Whip Mayonnaise would be a bad idea if their his already olive oil in it, and I have to put it on Tuna that also have olive oil in it. So that his why it his just the regual Miricale whip and I put it on the Tuna can that comes with olive oil and sture untill it his all mix, takes a while to mix since oil wants to float, Since I’m Celiac, Using gluten free bread ruin the taste, so I just eat it like this, I know it looks disgusting, but it taste really good. the tuna fish can, his Clover Leaf, and the ingrediant says SkipJack Tuna, and olive oil, it does not say anything if the oil his cook, and I have no idea if it his Virgin olive oil?
I think maybe I don’t use oil right… or get it too hot or too much. I’m always having problems cooking with oils
Canola is a genetically modified rapeseed (GMO) developed by Monsanto. The name canola came from “Canada” + “ola” (oil) meaning it is grown a lot in Canada in order to make it into oil. I personally refrain from eating any GMO fruit, vegetable or oil, so I quit Canola oil many years ago.
oxidized vegetable oil the fastest? put oil in tray. more surface expose to oxygen.
Olive Oil has a high smoking point 405 F, lards smoke point is 407 F which is not a huge diffrence
our cooking instructor always sets olive oil on stove and heats it a long time. eventually, I always end up with a headache. i have mentioned that it only needs to heat up…a few times. Is there any info which might persuade him to switch his thinking?