The next time you see oil smoking in the frying pan, take notice and start over.
Heating oils beyond their flash point – the point at which they oxidize and begin to smoke – gives rise to unpleasant flavors (and smells). More important, cooking oils at their smoke points creates lipid oxidation products (LOPs) – dangerous byproducts that cause free radical damage to cells.
To eliminate these cellular villains, always use cooking oils below their smoke points – in their safe temperature range.
Healthy Cooking Oils Smoke Points
Here are the healthy heat-stable oils to have on hand, their flash point and brands to try:
- Avocado Oil (520 F) – Try Olivado Avocado Oil
- Ghee (485 F) – Try Pure Indian Foods Grass Fed Ghee (learn how to make ghee here)
- Macadamia Nut Oil (400 F) – Try Olivado Macadamia Nut Oil
- Coconut Oil (365 F)
- Grass Fed Butter (350 F)
Be sure to use nutriment oils – like borage, primrose, hemp seed and flax – cold. Drizzle them over fresh organic salads and roasted veggies to add rich, complex flavor and a healthy source of fat.
And remember, when in doubt… drizzle.