Oil, no fumes and smell: what is the best oil to fry, simmer and bake Bashny.Net

What kind of oil is better to fry, simmer and bake. Every ever happen to such situation, when after just a few minutes after you start cooking the planned meals, the anticipation of gastronomic delight suddenly lost somewhere in the smoke and the smell of burning oil. Most likely, this occurred because they were exposed to too high a fire and was incorrectly matched oil. Different type of oil has its own "smoke point" — the temperature at which the oil begins to break down, burn and, consequently, to change the taste of food, and not for the better. To avoid unpleasant consequences in the culinary Arsenal should keep several types of oils have different "smoke points".





Low temperature dymlenija have linseed oil, walnut oil, butter, crude sunflower oil and lard. Therefore, these types of oils are best to use as a dressing or for cooking foods that require minimal heating, during which the oil will not have time to reach the critical temperature.

Linen – 107 °C
Sunflower unrefined – 107 °C
Walnut – 150 °C
Butter – 150 °C
Pork fat — 180 °C





Coconut, canola, olive, corn, cottonseed oil, grape seed oil has a higher "smoke point". They can be used for baking and roasting dishes.

Coconut — 176°C
Olive With Extra Virgin 190-204°C
Refined rapeseed — 204°C
Corn — 204-232°C
Cotton — 216°C
The grape seed oil is 216°C





High temperature withstand refined sunflower, vegetable, peanut, ghee, avocado oil, sesame oil and palm oil, refined soybean oil. In addition to the roasting pan these oils can be used for cooking on open fire or deep-fried.

Sesame — 210°C
Refined sunflower — 232°C
Peanut — 204-232°C
Palm — 232°C
Baked — 252°C
Refined soybean oil — 257°C
Avocado oil — 271°C





What will be konena point smoke largely depends on proizvoditeley oil and the degree of purification. For example, several types of olive oil mixed in one bottle and labeled as Extra Virgin, will have a lower smoke point than pure olive oil Extra Virgin. The smoke point of unrefined soybean oil is 160°C, while the smoke point for refined reaches 176°C.

Source: steaklovers.ru/food/1719