The Avocado Zest is delicious. It has a fresh, lemon taste.  I drizzle it on my salads. I recommend it to anyone who wants a high quality oil with a hint of citrus for salads and fish.
Jane Dummer, RD

Knowing How to Use Your Oil – What is the Smoke Point

One of the most important tips to follow in cooking with oils is to NEVER allow an oil to reach its smoke point. Why? Isn’t smoke just smoke? No! When an oil reaches its smoke point, not only does smoke produce, but the oil begins to decompose, degrade, and oxidize, which damages the fat molecules, and creates harmful trans fats. Once you actually see the smoke, the oil is ruined. Knowing the how high or low the smoke point of your oils is very important, not only for your health, but for your safety as well.

Oils that have a smoke point in the lowest (93 – 148° C), and scariest range include unrefined oils, including unrefined Canola, unrefined flaxseed, and unrefined sunflower oil. Other unrefined oils have a smoke point in the middle ranges (148 – 204° Celsius). This middle range also includes vegetable oil (162° C), and Coconut oil (176° C). Luckily, for most home cooks, popular Olive oil is slightly higher at 190° Celsius. These are all oils that obviously cannot and should no be used in high temperature frying or sautéing.

As we move high in smoke point temperatures, we also move higher in quality of oils. The 204° C and above range is a great range for smoke points to be in, and company includes refined Canola oil (204° C), Extra Virgin Olive Oil (207° C), Virgin Olive Oil (215° C), and refined Peanut Oil (232° C).

Cooking temperatures will almost never be above 250° C as there is no oil that can withstand this high of a temperature….Except…..Avocado oil

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