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May 5, 2014 · If you want to know how hot cooking oil needs to be before it auto-ignites it depends on the particular oil, but expect the autoignition point to be between 400 to 435°C (750 to 815°F).
- Avocado Oil. My personal favorite for cooking and is often noted for its sweet and pleasant aroma. I buy Marianne’s Avocado Oil and Chosen Foods Avocado Oil Spray at Costco.
- Olive Oil. Olive oil is well known for its heart-healthy benefits made popular through the Mediterranean diet. Olive oil comes from the olive fruit grown on olive trees which originated in Asia Minor (present-day Turkey) in 1200 BC!
- Coconut Oil. Coconut oil is made from coconut meat. It can be fresh meat which is typically called virgin coconut oil or dried coconut meat called “copra”.
- Canola Oil. Canola oil comes from the seeds of the canola plant which is in the same family as vegetables such as cabbage, broccoli, and cauliflower. It is primarily grown in North America, specifically in Canada and the Pacific Northwest.
Feb 22, 2024 · Most plant oils, if they are not yet rancid, begin to smoke at about 450°F (230°C). Most animal oils (butter fat, beef tallow, chicken schmaltz), with their higher free-fatty acid content, begin to smoke in the neighborhood of 375°F (190°C).
Jun 17, 2019 · Knowing how hot the oil you are using can get will help you avoid the smoke point. Below is a list of the most popular oils and fats. You can increase the smoke point of oil by combining it with an oil with a higher smoke point.
- Derrick Riches
Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.
Jun 3, 2024 · A cooking oil's smoke point refers to the temperature when the oil starts to smoke—which it will reach before its boiling point. Heating oils past their smoking point has been linked to the formation of carcinogens and can also create an off, burnt flavor.
Oct 4, 2022 · Article at a Glance. If your cooking oil smokes, it’s an indicator that your oil is getting too hot. Overheating cooking oils creates undesirable flavors and harmful byproducts. If you're cooking at 350-400°F or higher, choose an oil with a high smoke point.
