Here’s what you need to know. No more smoky kitchens or gross tasting burnt food! Deep fat frying requires oil with a high smoke point, typically about 350-375 °F (175-190 °C). Oils with the lowest smoke point are suitable for dressings, drizzles, or dips such as the Feta, Tomato and Basil Crackers topped with olive oil, found in the 8fit recipe book. The result of pushing an oil past its smoke point is terribly bitter, scorched, and burnt tasting food—yuk. Required fields are marked *. Smoke points change during cooking. The smoke point of coconut oil is actually quite low by comparison to other oils. Pro tip: For a no-fuss, fat-free alternative to traditional coconut oil try cooking with PAM® Coconut Oil. This would be better suited to baking or light sauteeing rather than deep frying. Coconut oil is made by extracting the meat of the coconut and expelling the oil either through pressing dried coconut or emulsifying wet coconut and separating out the oil. Use the following temps only as a starting point. Palm oil is more than 50% saturated. Refined oils have a considerably higher smoke point because they’ve been stripped of the vitamins and protective phytochemicals that would be damaged at lower temperatures. Coconut Oil. When the oil is heated and put in contact with food the smoke point and recommended use duration reduces. Why didn't you include salt content in your evaluation calories for soups? But more factors, like the age, quality, and level of refinement, also have an impact (more on that later). Coconut Oil Smoke Point. The smoke point of virgin coconut oil is 350 degrees Fahrenheit, so it's suited for baking and sautéing. Smoke Point (F) Smoke Point (C) Avocado oil. Light heat applications, like poaching, are ideal. Coconut oil, which has the lowest smoke point of the four studied, emitted the greatest amount of total volatile fumes at all but the lowest temperature." This chart shows smoke point of different Cooking Oils. Tantillo Foods offers a robust selection of cooking oils at affordable prices. However, coconut oil has a smoke point of about 350 degrees F (171 C), which means it is not suitable for high temperature cooking. Luckily, Virgin and Refined Coconut Oil can be used interchangeably in recipes so you won’t have a problem switching between the two. That's about the same as butter or lard. Coconut Oil can be used for baking, cooking, and body & hair care. of hot dogs? For optimal taste and nutrition, oil shouldn’t be used above its … Generally, the less filtered the oil, the lower the smoke point. This is another great all-purpose oil that’s perfect for just about any and cooking method. Unrefined coconut oil smokes in the range of 350°F. You’re about to cook up something tasty for dinner, you put your oil in the pan, wait for it to get nice and hot, and before you know it the kitchen is engrossed in a smoky, gross smelling mess. A smoke point, also known as the burning point, is a temperature at which an oil begins to emit a continuous bluish smoke. The right type of oil will vary by recipe; a strong-flavored option like coconut oil may be perfect for coconut shrimp or Thai curry, but you don’t want to use it if you’re making Beef Stroganoff. The antibacterial and hydrating properties of coconut oil also make it beneficial for beauty and skin care. The smoke point also marks the begi Unrefined coconut oil smokes in the range of 350°F. Although these temperatures may seem rather high, they actually aren't. These items are mashed and then pressed to extract the oil. The smoke contains acrolein, which is very irritating to the eyes and throat. for canning? Note: Smoke point ranges can vary wildly based on many different factors. Unrefined coconut oil has a smoke point of around 350°F while refined coconut oil boasts one that is slightly higher – 400°F. regarding food and nutrition. 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