You already know that some fats are a big no-no when it comes to cooking with heat. You might already know that cold-pressed oils aren’t fit to cook. Yet, that hardly exhaust the topic. There are different oils on the market – peanut, sunflower, grape seed, corn, etc.
What we have to mention for today’s material, is that the fat is influenced by the movement of molecules and by its sensitivity towards heat and oxidation.
The smoke point is that particular moment in which the oil starts to smoke and is no longer good to eat from a healthy point of view.
Has it occurred to you to leave the pan on the hob, forget about it, and, when you turn back – the oil’s already smoking inside? Well, it already reached its smoking point.
The oils are different and have different smoke points, which, is rather an approximation – the degradation happens gradually, not exactly in that particular moment. Still, there are some degrees that can serve as a milestone. The main rule is – pick fats with high smoke point to cook with heat, and use the ones with lower one as a salad dressing or after cooking.
How to pick the best for cooking? What’s the maximum temperature, at which it can be heated? reaching the smoking point is something you don’t want. Let’s see 11 different oils and their peculiarities here:
Visual.ly – link to the whole infographic