oil temps

How did other generations of mothers know things without Yahoo?

The higher an oil’s smoke point, the higher the temperature the oil can withstand. As a result, each type of oil should be used for the cooking method that is most appropriate to its individual smoke point and heat tolerance. Here is a quick guide for the next time you reach for your favorite oil.

Heat During Cooking	Oil	Best Use
No-Heat	Flaxseed	Salads
Low to Moderate	Coconut	Baking (low heat) Light Sautéing Pressure Cooking Salads
	Corn
	Olive
	Peanut
	Sesame
	Walnut
Medium Heat	Macadamia Nut	Baking (medium heat) Sautéing Stir-Fry
	Safflower
	Canola
High Heat	Avocado	Deep Browning Deep-Frying Searing
	Grapeseed
	Sunflower
	Soybean / Soy

Note that the above table represents oils that are refined. Most oils we buy are refined. Refined oils tend to have much higher smoke points than their unrefined counterparts. They also differ in nutrition and flavor. Unrefined oils are more nutritious (some of oils’ nutrients are removed during the refining process) and they tend to be much richer in flavor. For instance, unrefined peanut oil will smell and taste just like peanuts, while refined peanut oil will have a lighter smell and taste.

When it comes to extremely high heat cooking, always choose oils which are refined. If, however, you are anxious to have a salad with a rich taste, splurge on the unrefined variety if your palate so desires!