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SAE 316L grade stainless steel, sometimes referred to as A4 stainless steel or marine grade stainless steel, is the second most common austenitic stainless steel after 304/A2 stainless steel. Its primary alloying constituents after iron , are chromium (between 16–18%), nickel (10–12%) and molybdenum (2–3%), up to 2% manganese , [ 1 ] with ...
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 ...
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 .
Frying, [6] cooking, flavoring, vegetable oil, shortening Peanut oil: 18% 49% 33% 0 31% 231 °C (448 °F) Frying, cooking, salad oils, margarine, deep frying
SAE 316 stainless steel is a molybdenum-alloyed steel and the second most common austenitic stainless steel (after grade 304). It is the preferred steel for use in marine environments because of its greater resistance to pitting corrosion than most other grades of steel without molybdenum. [1]
Stainless steel, also known as inox, corrosion-resistant steel (CRES), and rustless steel, is an alloy of iron that is resistant to rusting and corrosion. It contains iron with chromium and other elements such as molybdenum , carbon , nickel and nitrogen depending on its specific use and cost.
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. Cooking oil is also ...
Hydrotreated vegetable oil (HVO) is a biofuel made by the hydrocracking or hydrogenation of vegetable oil. Hydrocracking breaks big molecules into smaller ones using hydrogen while hydrogenation adds hydrogen to molecules. These methods can be used to create substitutes for gasoline, diesel, propane, kerosene and other chemical feedstock.
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