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Vegetable oil blend: Refined: 220 °C [13] 428 °F ... Template: Smoke point of cooking oils. 2 languages ...
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. [1]
The smoke point is marked by "a continuous wisp of smoke". [54] It is the temperature at which an oil starts to burn, leading to a burnt flavor in the foods being prepared and degradation of nutrients and phytochemicals characteristic of the oil. [55] Above the smoke point are flash and fire points. [54]
What is an oil’s smoke point? The smoke point of an oil refers to the temperature at which it begins to smoke—and also degrade in both quality and taste. An oil’s smoke point affects what ...
Olive oil has a lower smoke point than avocado oil — it withstand temperatures up to about 410 degrees Fahrenheit, per the USDA. As long as you're frying food in the recommended temperature ...
Avocado oil is naturally low acidic, helping to increase smoke point. 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.
Corn oil: 13% 25% 62% 1.1% 53% 235 °C (455 °F) [4] Frying, baking, salad dressings, margarine, shortening Cottonseed oil: 24% 26% 50% 0.2% 50% 216 °C (421 °F) Margarine, shortening, salad dressings, commercially fried products Diacylglycerol (DAG) oil: 3.05% 37.95% 59% 0 - 215 °C (419 °F) Frying, baking, salad oil Linseed oil [5] 11% 21% ...
The fat is often used for deep frying because it has a high smoke point, and it was commonly used in the restaurant industry for decades. ... or replacing olive oil and other unsaturated fats with ...