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"It has a higher smoke point, and a neutral flavor too," says Mok, which makes avocado ideal for frying and other high-heat cooking methods. The smoke point of avocado oil is about 520 degrees ...
Vegetable oil has a smoke point of about 430°F—compared to 350°F for extra-virgin olive oil—making it ideal for most things you’d fry at home. (For reference, most deep-frying is done at ...
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Peanut oil: Unrefined: 160 °C [3] 320 °F Pecan oil: 243 °C [16] 470 °F Rapeseed oil : 220–230 °C [17] 428–446 °F Rapeseed oil : Expeller press: 190–232 °C: 375–450 °F [18] Rapeseed oil : Refined: 204 °C: 400 °F Rapeseed oil : Unrefined: 107 °C: 225 °F Rice bran oil: Refined: 232 °C [19] 450 °F Safflower oil: Unrefined: 107 °C
Unrefined avocado oil can be safely heated to 480 °F (249 °C). Both unrefined and refined avocado oil can safely be used for almost any high-heat cooking, including baking, stir-frying, deep-frying, searing, barbecuing, roasting, and sauteing. Like all oils, the more refined, the higher the smoke point. Each 30 mL of avocado oil contains 3.6 ...
Deep frying is a cooking method in which food is submerged in hot fat, such as cooking oil. This is normally performed with a deep fryer or chip pan, and industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used.