Smoking Points for fats and oils
What temperature is the smoking point for your favorite fats and oils? This is very important when it comes to safe cooking.
Not sure what a “smoking point” even is?
This is the temperature at which the oil will actually smoke and you risk the formation of free-radicals/cell damage, which can cause cancer.
***See this post about oxidized cholesterol where the issue of smoke points is discussed more.
Here's a handy chart that tells the smoking points for fats and oils.
- The smoke point for one of my favorite fats, tallow, isn't listed there, but from my research, I've learned that its smoke point is 420*, which makes it perfect for making french fries. (Be sure to catch this post: Deep Fried Heaven/Healthy Fried Foods on how to fry safely.)
- Ghee, which is clarified butter, or butter without the milk solids, is also not listed there, and its smoke point is 485*. (350* for regular butter.)
- Lard is 370*.
- Coconut oil is 350*. Refined coconut oil smoke point is 400*.
- Olive oil — see this chart because there's a wide range depending on what kind you buy.
And that's all for today on that terribly exciting topic. 🙂
More you might like:
- Does fat make you fat?
- Get rid of the unhealthy fats in your kitchen
- Fast food fear — you should be very afraid!
- All about the benefits of Coconut oil and where to get it