Cooking Oils! Did you know about their smoking point?

Did you ever wonder why there are so many different Cooking Oils? I did! So here I am checking in on some of the most common cooking oils. I will be providing you with a few definitions and characteristics of each.
Two items to think about when choosing the right cooking oil: smoking point and unrefined vs. refined.
The first item of business is the smoking point. The smoking point is when the oil has reached its highest temperature and begins to smoke! This smoke is telling you the oil is losing its nutritional value and is starting to burn. This can result in a poor smell and taste….now, who wants that?
The next item is unrefined vs. refined. Unrefined oils have a lower smoking point than refined. They usually are below 350 degrees Fahrenheit. They are harvested naturally using cold extraction instead of chemicals. Plus many carry the flavor of the oil. An example is unrefined coconut oil. It taste like coconut while refined coconut oil does not. Now, refined oils are extracted using heat. Less flavorful but clear and free of sediment

 

To help guide you when choosing which one to use, here is a helpful list:

 

Avocado Oil:

• Uses: Frying, sautéing, dipping oil, salad oil
• SP: 520 °F

Canola Oil –

• Uses: Frying, baking and salad oil
• SP: 468 °F

Coconut Oils:

• Refined – odorless and tasteless
• SP: 450deg Fahrenheit
• Uses: sauté meats and veggies and baking
• Unrefined – smells and taste like coconut
• SP: 350 degrees Fahrenheit
• Uses: sauté meats and veggies and baking if you prefer the smell and flavor or coconut

Grape seed Oil:

• Uses: salad dressing, baking (cover the baking sheet with grapeseed oil instead of butter or shortening), grilling, sautéing or frying; great alternative from Olive Oil, healthy alternative from canola oil and vegetable oil.
• SP – 399 degrees Fahrenheit

Extra Virgin Olive Oil:

• Uses: low-medium heat cooking, salad dressing
• Sp: 374 °F

Peanut Oil:

• Uses: Frying, cooking, salad oils
• SP: 448 °F

Sesame Oil:

• Semi-Refined:
• Uses: sautéing and stir-fry
• SP: 450 °F

• Unrefined:
• Uses: Cooking
• SP: 351 °F

If you want to learn more about the nutritional value, I will be happy to expand on it! You can also see more details on the websites listed below. Happy Oiling!

 

http://diaryofanutritionist.com/2010/02/25/what-oil-is-best-used-for-what-oils-for-sauteing-searing-and-salads/

 

http://en.wikipedia.org/wiki/Cooking_oil#Cooking_with_oils