Cooking In High Heat Temperature. Which Cooking Oil To Choose?

The Best High Heat Cooking Oils

Heating an oil above its Smoke Point can form elements that can be Harmful to our Health. Never heat an oil at a temperature that generates smoke from oil. Keep the temperature moderate to prevent smoke. Smoke point in this article is approximate, as I researched a lot of websites and the temperatures slightly vary. I am not a scientist, all the info is from the web. And I hope it is true.

Virgin oils tend to have lowest smoke point. The more Refined an oil, the higher the smoke point.

Deep frying and pan frying require the temperatures 325-375 F, stir frying 284 F. While cooking keep an eye, that your oil does not smoke.

1. REFINED AVOCADO OIL
    Smoke point 375-400 F, some even say- up to 500 F when the oil is Expeller-Pressed and Natural Refined
    Vitamin E
    Grilling, roasting, baking

     EXTRA VIRGIN AVOCADO OIL should not be used in high heat, similar to olive oil

2. REFINED ALMOND OIL
    Smoke point 430 F
    Vitamin E
    Frying, roasting, grilling, baking, dressings
    Store in a cool, dark place

3. EXTRA VIRGIN OLIVE OIL choose for dressings and low heat
    Smoke point 320-375 F
    It loses its precious Vitamin E and other antioxidants when heated.

   VIRGIN, PURE, LIGHT, EXTRA LIGHT OLIVE OIL
   Smoke point 375-468 F depends on variety
   Sautéing, should not be used in high heat.

References:
eatclean.com
livestrong.com
vegkitchen.com