Smoke points are important when cooking with oils, particularly high-heat grilling. But what happens when you hit an oil’s smoke point? Is that smoke unhealthy? Does it impact the flavor of your food? Let’s break down all those questions and provide a list of common oils and their specific smoke points so that you can make the best decisions for your cooking.
Table of Contents
- What are cooking oil smoke points, and why are they important to consider?
- What should you do when cooking oil starts smoking?
- Can oils be reused after they’ve been heated to their smoke point?
- Tips for avoiding a cooking oil’s smoke point
- What are some common cooking oils and their specific smoke points?
- Must-read related posts
What are cooking oil smoke points, and why are they important to consider?
Smoke points are the temperature at which an oil starts to smoke and break down. This breakdown releases free radicals in the smoke, which can harm your health. Free radicals are molecules that have lost an electron and are now unstable. They’re produced when fat is heated to its smoke point. In the body, free radicals can damage cells, leading to inflammation.
Cooking oil that has hit its smoke point can also change the flavor of your food. It can give your food a burnt or bitter taste. So, if you’re looking to maintain the flavor of your food, it’s best to avoid cooking with oil that has hit its smoke point.
What should you do when cooking oil starts smoking?
If you’re cooking with oil and it starts to smoke, remove the food from the heat immediately. Once the food is out of the pan, turn off the heat and let the pan cool down completely before attempting to clean it. If there’s still oil in the pan, you can carefully pour it into a heat-safe container.
If the oil is just on the verge of smoking (but hasn’t smoked yet), turn the heat down immediately. You can also remove the pan from the heat for a minute or so to allow the oil to cool slightly.
Can oils be reused after they’ve been heated to their smoke point?
No. Once a cooking oil has reached its smoke point, it’s best to discard it and start with fresh oil. This is as much to get the most flavor from your meal as it is to protect your health.
Tips for avoiding a cooking oil’s smoke point
You can do a few things to avoid hitting an oil’s smoke point in the first place. First, make sure you’re using fresh, high-quality cooking oil. Old or lower-quality oils are more likely to smoke because they’ve already started to break down.
You can also lower the heat of your pan or grill before adding the oil. And be sure to add the oil slowly, so it has time to adjust to the heat.
Lastly, remember that some oils have naturally high smoke points while others do not.
What are some common cooking oils and their specific smoke points?
The top three are excellent cooking oils for high-heat grilling. All of the oils below work for everyday in-the-pan frying.
- Avocado oil: 520 degrees Fahrenheit
- Safflower oil: 500 degrees Fahrenheit
- Peanut oil: 450 degrees Fahrenheit
- Sunflower oil: 435 degrees Fahrenheit
- Hazelnut oil: 430 degrees Fahrenheit
- Grapeseed oil: 420 degrees Fahrenheit
- Sesame oil: 410 degrees FahrenheitStea
- Walnut oil: 400 degrees Fahrenheit
- Olive oil: 400 degrees Fahrenheit
- Canola oil: 400 degrees Fahrenheit
- Coconut oil: 350 degrees Fahrenheit
Must-read related posts
- What Are Good Oils For Grilling? We go into more detail about some of the specific oils above.
- Steak Resting Time- How Long And Why It Matters: Yes, there’s value to the flavor of your steak.
- Five Ingredients To Add Smoky Flavor To Your Food: You don’t need a BBQ to get some of that delicious smoky taste.