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Safflower oil: Unrefined: 107 °C: 225 °F [3] Safflower oil: Semirefined: 160 °C: 320 °F [3] Safflower oil: Refined: 266 °C: 510 °F [3] Sesame oil: Unrefined: 177 °C: 350 °F [3] Sesame oil: Semirefined: 232 °C: 450 °F [3] Soybean oil: 234 °C [20] 453 °F Sunflower oil: Neutralized, dewaxed, bleached & deodorized: 252–254 °C [21 ...
Frying, [6] cooking, flavoring, vegetable oil, shortening Peanut oil: 18% 49% 33% 0 31% 231 °C (448 °F) Frying, cooking, salad oils, margarine, deep frying
150 °C (302 °F) [2] Canola oil [3] 100 6–7 62–64 24–26 ... Vegetable shortening [16] 100 25 41 28 165 °C (329 °F) [2 Template documentation. This template ...
Considerably above the temperature of the smoke point is the flash point, ... 160 °C: 320 °F [13] Vegetable oil blend: Refined: 220 °C [23] 428 °F
A quality frying oil has a bland flavor, at least 200 °C (392 °F) smoke and 315 °C (599 °F) flash points, with maximums of 0.1% free fatty acids and 3% linolenic acid. [31] Those oils with higher linolenic fractions are avoided due to polymerization or gumming marked by increases in viscosity with age. [ 30 ]
Canola oil and vegetable oil are both neutral-flavored oils that can be used for a wide range of kitchen tasks. We discuss the difference and when to use both.
Properties of vegetable oils [1] [2] The nutritional values are expressed as percent (%) by mass of total fat. Type Processing treatment [3] Saturated fatty acids Monounsaturated
Find the best vegetable oil substitutes for baking, salad dressings and high-heat cooking. The perfect swap is probably in your pantry or fridge.