Did you know that some oils are better for cooking than others?
All oils have what’s called a smoke point, also known as the burning point of an oil or fat when it is heated to specific temperature. It’s important to consider the smoke point of the various oils you cook with because once an oil is heated past its smoke point it begins to break down and oxidize. These oxidized parts of the oil may cause damage to cells inside your body, and many believe this may increase the risk for cancer.
Here are some oils I like to use, with their smoke points and how I use them:
Extra Virgin Olive Oil
Smoke Point: 320℉
Used for dressing salads
Smoke Point: 350℉
Used for dressing salads or cooking at low temperatures
Smoke Point: 410℉
Used for flavorful sautéing, especially in Asian inspired dishes
Smoke Point: 500℉
Used for the majority of my cooking, including roasting vegetables or seating meats