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2. Template:Smoke point of cooking oils - Wikipedia

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

   Template: Smoke point of cooking oils. 2 languages. ... Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: 271 °C: 520 °F [2] [3 ...

3. Smoke point - Wikipedia

   en.wikipedia.org/wiki/Smoke_point

   The smoke point of an oil correlates with its level of refinement. [7] [8] Many cooking oils have smoke points above standard home cooking temperatures: [9] Pan frying (sauté) on stove top heat: 120 °C (248 °F) Deep frying: 160–180 °C (320–356 °F) Oven baking: Average of 180 °C (356 °F)

4. Cooking oil - Wikipedia

   en.wikipedia.org/wiki/Cooking_oil

   The smoke point of cooking oils varies generally in association with how oil is refined: a higher smoke point results from removal of impurities and free fatty acids. [55] Residual solvent remaining from the refining process may decrease the smoke point. [57] It has been reported to increase with the inclusion of antioxidants (BHA, BHT, and TBHQ).

5. What Nutritionists Need You to Know About Smoke Point and ...

   www.aol.com/nutritionists-know-smoke-point...

   What is an oil’s smoke point? 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 ...

6. The 7 Healthiest Cooking Oils (and 3 to Avoid) - AOL

   www.aol.com/7-healthiest-cooking-oils-3...

   How to choose a cooking oil: * Consider the smoke point. The smoke point is the maximum temperature at which you can cook with an oil before it burns and starts to smoke. This most obviously...

7. Seed oils vs. butter and other animal fats: Which is ... - AOL

   www.aol.com/news/seed-oils-controversial-animal...

   The smoke point, or the temperature at which oil burns, is a big factor, says Beal. The omega-6 fatty acids in seed oils can degrade and oxidize when heated to high temperatures, says Beal ...

8. Template:Types of cooking oils and fats - Wikipedia

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

   Sautee, stir frying, frying, deep frying, cooking, salad oils, margarine Palm oil: 52% 38% 10% 0.2% 9.1% 230 °C (446 °F) 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 Pumpkin seed oil: 8% 36% 57% 0% 64% 121 °C (250 °F) Salad oils

9. Template:Vegetable oils comparison - Wikipedia

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

   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 .