high smoke point
Won't burn easily
High smoke point describes an oil or fat that can be heated to high temperatures before it begins to smoke and break down.
Oils with high smoke points—like avocado, peanut, and refined vegetable oils—are preferred for frying and searing: Use an oil with a high smoke point for stir-frying.
The smoke point matters because overheated fats develop off-flavors and release harmful compounds.
- fryingCooking in shallow fat
- deep fryingCooking fully in oil
- stir fryQuick high-heat cooking
- avocado oilFat from green drupes
- peanut oilLegume-derived cooking fat
wok cooking · cast iron skillet · pan searing · sautéing · broiling · grapeseed oil · searing · sunflower oil · canola oil · safflower oil · vegetable oil · grilling · roasting · heat tolerance · coconut oil · soybean oil · almond oil · baking
high smoke pointbutter
Solid fat from cream
flaxseed oil · walnut oil · hemp oil · raw butter · cold-pressed oil
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