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Template: Smoke point of cooking oils. 2 languages. ... Sunflower oil, high oleic: Unrefined: 160 °C: 320 °F [3] Vegetable oil blend: Refined: 220 °C [13] 428 °F
The smoke point of an oil correlates with its level of refinement. [7] [8] Many cooking oils have smoke points above standard home cooking temperatures: [9] Pan frying (sauté) on stove top heat: 120 °C (248 °F) Deep frying: 160–180 °C (320–356 °F) Oven baking: Average of 180 °C (356 °F)
The smoke point of cooking oils varies generally in association with how oil is refined: a higher smoke point results from removal of impurities and free fatty acids. [55] Residual solvent remaining from the refining process may decrease the smoke point. [57] It has been reported to increase with the inclusion of antioxidants (BHA, BHT, and TBHQ).
There’s a lot to know about this popular cooking oil. ... Canola oil has a relatively high smoke point of about 400°F, compared to butter (about 350°F) and extra-virgin olive oil (about 325°F ...
The smoke point is the maximum temperature at which you can cook with an oil before it burns and starts to smoke. This most obviously... The 7 Healthiest Cooking Oils (and 3 to Avoid)
The smoke point of an oil refers to the temperature at which it begins to smoke—and also degrade in both quality and taste. An oil’s smoke point affects what you’re able to accomplish with it.
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
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