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Template: Smoke point of cooking oils. 2 languages. ... Olive oil: Extra virgin, low acidity, high quality: 207 °C: 405 °F [3] [13] Olive oil: Extra virgin: 190 °C:
The smoke point, also referred to as ... Canola oil requires 7.5 hours, for example, whereas extra virgin olive oil (EVOO) and virgin coconut oil will last over a day ...
Extra virgin oils have a smoke point around 180–215 °C (356–419 °F), [1] with higher-quality oils having a higher smoke point, [24] whereas refined light olive oil has a smoke point up to 230 °C (446 °F). [1]
Refined olive oil has a higher smoke point, up to 470 degrees. ... While unrefined extra virgin olive oil is one of the healthiest oils you can buy, it has a low smoke point and stronger flavor ...
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.
Extra-virgin olive oil is packed with heart-healthy fats and polyphenols and comes with many health benefits. These are the top picks on the market. ... citing its relatively low smoke point ...
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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