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Grape seed oil: 216 °C: 421 °F Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C: 374 °F [13] Palm oil: Fractionated: 235 °C [14 ...
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.
The more FFA an oil contains, the quicker it will break down and start smoking. [2] [3] The lower the value of FFA, the higher the smoke point. [4] However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat. [4] [5] [6]
Peanut oil (Ground nut oil), a clear oil with some applications as a salad dressing, and, due to its high smoke point, especially used for frying. [12] Rapeseed oil, including Canola oil, the most sold cooking oil all around the world; used as a salad and cooking oil, both domestically and industrially. [8] Also used in fuel industry as bio-fuel.
Another version of gutter oil uses discarded animal parts, animal fat and skins, internal organs, and expired or otherwise low-quality meat, which is then cooked in large vats to extract the oil. [41] Some lower-market restaurants have long-term purchase agreements with oil recyclers for selling their used oil. [38]
Some collectors do their own rendering while others may sell their grease for a lower price to a company with the space and equipment to do so. Refined used cooking oil is what is left after separation of solids and moisture from yellow grease. Refined used cooking oil is the base for producing biodiesel and renewable diesel. [9] Refined used ...
Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran. It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying .
The less-commonly-used Class F (known in the United States as Class K) refers to fires involving cooking oil or fat; these materials are technically part of Class B. [5] Fires are classified by the proper extinguishing agent. While water is used on Class A fires, using water on a Class B fire (e.g., a grease fire) is extremely dangerous.