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Template: Smoke point of cooking oils. 2 languages. ... 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)
Oils with smoke points at or above 350 F pair well with the high temperatures needed for direct-heat techniques like sautéing, pan searing, stir frying, and pan frying. The exception to smoking oils
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor.
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)
Particulate matter is more likely to be emitted when the cooking temperature is higher than the oil’s smoke point, which is the temperature where the oil will start to release visible smoke ...
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 .
The smoke point of any oil is defined by the temperature at which light blue smoke rises from the surface. The smoke, which contains acrolein, is an eye irritant and asphixiant. The smoke point of oils vary widely. Depending on origin, refinement, age, and source growth conditions, the smoke point for any given type of oil can drop nearly 20 °C.
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