Cooking And Salad Oils

No kitchen or cook should be without a high temperature (candy) thermometer and a low temperature (meat) thermometer. These thermometers are not expensive and will make you a better cook as well as insuring your food is cooked properly achieving an internal temperature of 160-165 degrees. At this temperature all bacteria has been killed preventing you or your family becoming sick from bacteria contaminated foods.

A number of factors will decrease
the smoke point of any fat:

  • combination of vegetable oils in products
  • presence of foreign properties (batter)
  • temperature to which oil is heated
  • presence of salt
  • number of times oil is used
  • length of time oil is heated
  • storage of oil (exposure to oxygen, light, temperature)

Avoid adding salt to food before deep-frying. The salt draws moisture to the food’s surface, which will splatter when the food is added to the hot oil. Salt also lowers the smoke point and breaks down the oil more quickly. If required, salt can be added just before eating.

Fry vegetable foods, like potato chips, while they are still frozen to limit the fat absorption.

Avoid crowding the deep-fryer with food as it will lower the oil’s temperature.

It requires a lot of cooking oil to deep fry foods. For each volume of food, use at least six volumes of oil.

Preheat the oil to about 7 to 8 degrees C (15 degrees F) higher than its optimal deep-frying temperature. Preheating it higher than this may damage the oil.

Note: Smoke point ranges can vary wildly based on many different factors.
Source Cooking Oil Smoke Point

The Smoke Point

Knowing the smoke point can save you money, because each time you deep-fry, you lower its smoke point irreversibly. If your oil’s smoke point is just above 190 degrees C (375 degrees F), which is the normal deep-frying temperature, chances are its smoke point will drop below 190 degrees C (375 degrees F) after its first use, rendering it useless for deep frying. If you want to save money by reusing an oil as many times as possible, select one with a high smoke point.

225 F: Canola Oil, Unrefined
: Flaxseed Oil, Unrefined
: Safflower Oil, Unrefined
: Sunflower Oil, Unrefined
320 F: Corn Oil, Unrefined
: High-Oleic Sunflower Oil,
: Olive Oil, Unrefined
: Peanut Oil, Unrefined
: Safflower Oil, Semi-Refined
: Soy Oil, Unrefined
: Walnut Oil, Unrefined

325 F: Shortening, Emulsified

330 F: Hemp Seed Oil

350 F: Butter
: Canola Oil, Semi-Refined
: Coconut Oil
: Sesame Oil, Unrefined
: Soy Oil, Semi-Refined
356-370 F: Vegetable Shortening
361-401 F: Lard
375 F: Olive Oil
389 F: Macadamia Nut Oil
400 F: Canola Oil, Refined
: Walnut Oil, Semi-Refined
406 F: Olive Oil, Extra Virgin
410 F: Corn Oil (Good Eats)
: Sesame Oil
420 F: Cottonseed Oil
: Grapeseed Oil
: Olive Oil, Virgin
430 F: Almond Oil
: Hazelnut Oil
435 F: Canola Oil
438 F: Olive Oil
: Rapeseed Oil
440 F: Peanut Oil
: Sunflower Oil
450 F: Corn Oil, Refined
: High-Oleic Sunflower Oil,
: Peanut Oil, Refined
(Good Eats)
: Safflower Oil, Ref.
(Good Eats)
: Sesame Oil, Semi-Refined
: Soy Oil, Refined
: Sunflower Oil, Semi-Refined
460 F: Olive Pomace Oil
468 F: Olive Oil, Extra Light
485 F: Grapeseed Oil
495 F: Soy Bean Oil
510 F: Safflower Oil
520 F: Avocado Oil, Refined

Hint Preheat your frying pan. Adding ‘cold’ oil to a hot pan will prevent your food from sticking to your frying pan or griddle. Wow, make any fry pan a non-stick pan and No Teflon required!
Note Well seasoned cast iron pans are No Stick pans.

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Why is Common Sense so Uncommon?
Don’t be Shy. Leave me your Comment(s)


8 responses to “Cooking And Salad Oils

  1. Great information.


  2. Reblogged this on BetR2.


  3. Great post, thanks.

    I think thefolia is referring to “trans fats” which occur due to partial hydrogenation. Trans fats are banned or under strict labelling laws in many countries as they are linked to diseases of the circulatory system, including heart disease. (source Wikipedia) Apparently margarines and other processed fats may contain these, but in Australia, where I live, they are controlled and therefore little problem.

    I am also unsure if the heating or reusing of oils with a low smoking point, under domestic conditions, might produce trans fats, though I have heard that before. I just avoid the low temp oils when doing high temp cooking, just in case. Would love to know the anwer, if anyone knows for sure preferably with source info links.

    Thanks again for the great information


    • Re: betr2 – It seems that from what I can find, heating/over heating cooking oils does not produce Trans fat.
      Trans fat is a man made product created by the introduction of additional hydrogen atoms to oils.

      Source: Mayo clinic – Trans fat is made by adding hydrogen to vegetable oil through a process called hydrogenation.

      Monounsaturated fat — found in olive, peanut and canola oils is a healthier option than is saturated fat. Nuts, fish and other foods containing unsaturated omega-3 fatty acids are other good choices of foods with monounsaturated fats.
      Happy safe healthy Deep Frying


  4. Great post to have bookmarked! Thanks so much. 🙂


  5. Is it true when oils like olive reach their smoking temperature that they become toxic? Happy Nesting!


    • Re: thefolia – At or above their smoke point oils do not become toxic as in being dangerous to your health, But they do turn dark brown, losing their good flavors and good cooking and/or eating properties. Use a high-temperature thermometer and never let your oils go above their smoke point.
      Keep things like batter strained, dipped, out of your cooking oils, these things will become burned and impart a bad, burned oil taste to otherwise good cooking oil.

      Happy Safe deep frying


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