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Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: 271 °C: 520 °F [2] [3] Avocado oil: Unrefined: 250 °C: 482 °F [4] Beef tallow: 250 ...
Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher smoke point than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying. Lard and shortening have a higher fat content compared to about 80% for butter and margarine.
Smoke point decreases at a different pace in different oils. [10] Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source. The following table presents smoke points of various fats and oils.
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.
Smoke point [1] [2] Uses 3 6; Almond: 8% 66% 26% 0 17% ... Cooking, salad dressings, vegetable oil, margarine, shortening Sunflower oil (high oleic, refined) [11] 9% ...
A significant use of tallow is for the production of shortening.It is also one of the main ingredients of the Native American food pemmican.With a smoke point of 480 °F (249 °C), tallow is traditionally used in deep frying and was preferred for this use until the rise in popularity of plant oils for frying.
“My recommendation is to use cooking oils with high smoke points and to try to stay below the smoke point,” she says. (These include avocado oil, canola, grapeseed, peanut oil and safflower.)
The smoke point is marked by "a continuous wisp of smoke". [54] It is the temperature at which an oil starts to burn, leading to a burnt flavor in the foods being prepared and degradation of nutrients and phytochemicals characteristic of the oil. [55] Above the smoke point are flash and fire points. [54]