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2. Cooking oil - Wikipedia

   en.wikipedia.org/wiki/Cooking_oil

   Most large-scale commercial cooking oil refinement will involve all of these steps in order to achieve a product that's uniform in taste, smell and appearance, and has a longer shelf life. [105] Cooking oil intended for the health food market will often be unrefined, which can result in a less stable product but minimizes exposure to high ...

3. Cottonseed oil - Wikipedia

   en.wikipedia.org/wiki/Cottonseed_oil

   Like other long-chain fatty acid oils, cottonseed oil has a smoke point of about 450 °F (232 °C), [5] and is high in tocopherols, which also contribute its stability, giving products that contain it a long shelf life, hence manufacturers' proclivity to use it in packaged goods.

4. Template:Smoke point of cooking oils - Wikipedia

   en.wikipedia.org/wiki/Template:Smoke_point_of...

   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 ...

5. 3 Ways to Properly Dispose of Cooking Oil, According to ... - AOL

   www.aol.com/lifestyle/3-ways-properly-dispose...

   Cooking oil, regardless of the type, can solidify and clog sewer pipes, potentially leading to messy backups. Similarly, cooking oil can solidify in septic tanks, causing pricey septic issues.

6. Vegetable oil - Wikipedia

   en.wikipedia.org/wiki/Vegetable_oil

   7 Shelf life. 8 Product labeling. ... vegetable oil may refer exclusively to vegetable fats which are liquid ... Palm oil has long been recognized in West and Central ...

7. This is the No. 1 healthiest cooking oil, according to ... - AOL

   www.aol.com/news/no-1-healthiest-cooking-oil...

   Dietitians reveal the healthiest cooking oils and which to avoid between olive oil, avocado oil, coconut oil and more. This is the No. 1 healthiest cooking oil, according to dietitians Skip to ...

8. The scary reason you shouldn’t reuse cooking oil - AOL

   www.aol.com/lifestyle/2019-04-26-the-scary...

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9. Shelf-stable food - Wikipedia

   en.wikipedia.org/wiki/Shelf-stable_food

   Common oils and fats become rancid relatively quickly if not refrigerated; replacing them with hydrogenated oils delays the onset of rancidity, increasing shelf life. This is a common approach in industrial food production , but concerns about health hazards associated with trans fats have led to their strict control in several jurisdictions. [ 2 ]