These solids begin to smoke at lower temperatures than pure fats or oils, and as a result, lower the smoke point of oils when present. Unrefined oils contain more sediment compared to refined oils. Sediment refers to non-fat solids contained in cooking oil. An oil's thermal stability also affects flavor and other properties when the oil is heated. Factors that contribute to these differences include sedimentation (solids left over from processing) and free fatty acid (FFA) content. The smoke points of common dietary fats range from as low as 300☏ all the way up to nearly 500☏. Therefore, compared to accurate smoke points measured by scientists, the results you experience in your kitchen can vary. The smoke point of an oil is very much dependent on how you store your oil, and if the oil is subjected to heat, light, moisture, and many other environmental variables. That means that some cooking oils can have relatively high smoke points but still aren't suitable for high-heat cooking.Īlso, kitchens are uncontrolled environments, unlike laboratories. One significant issue is that some oils, especially those high in omega-6 polyunsaturated fats, are highly unstable and begin to break down well before they start smoking visibly. īut smoke points have several limitations when it comes to choosing the right oil for cooking. Another adverse effect of using too much heat is generating cooking oil fumes that can increase the risk of lung cancer. Overheating certain oils can actually create byproducts such as acrylamides, toxic aldehydes, hydroxylinoleate, free radicals, and trans fats. But even worse - overheating certain oils can create harmful compounds in your food that can negatively affect your health. This can ruin the flavor of your favorite dishes and trigger the smoke alarm in your kitchen. If your cooking oil starts smoking, that's a sure sign that you're using too much heat. In other words, the smoke point of an oil is the maximum temperature, and you should avoid heating it past that point whenever possible. In most cases, a smoke point represents the absolute upper limit of the usable temperature range of an oil. Chefs and home cooks often use smoke point information to determine whether a given cooking oil is appropriate for sauteing, pan-frying, or deep-frying foods. What Is Smoke Point?Īn oil's smoke point is the temperature at which it begins to smoke visibly when heated. This article covers the smoke points of common cooking oils, why there’s so much incorrect data surrounding smoke points, and other science-backed information to help you choose the best cooking oil every time. Knowing the smoke point of an oil can make the difference between a perfectly cooked meal, and one that tastes burned and contains some harmful chemical byproducts. The amount of heat it takes for a fat to smoke is called its smoke point, and every cooking oil and fat has a different range. After a short time, it’s likely that the butter will start to smoke and turn brown, while avocado oil stays clear and won’t smoke until it sizzles for a few minutes. You may have noticed that throwing some butter in a pan at high heat generates a different reaction than avocado oil. If you're cooking at 350-400☏ or higher, choose an oil with a high smoke point.Īlong with smoke points, also consider thermal stability and fatty acid content when choosing oils.Ĭooking oils high in polyunsaturated fats have the worst thermal stability as well as other downsides. Overheating cooking oils creates undesirable flavors and harmful byproducts. If your cooking oil smokes, it’s an indicator that your oil is getting too hot.
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