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Template: Smoke point of cooking oils. ... Smoke point [caution 1] Almond oil: 221 °C: 430 °F [1] Avocado oil: Refined: 271 °C: 520 °F [2] [3] Avocado oil ...
Canola oil has a relatively high smoke point of about 400°F, compared to butter (about 350°F) and extra-virgin olive oil (about 325°F to 375°F).
The more FFA an oil contains, the quicker it will break down and start smoking. [2] [3] The lower the value of FFA, the higher the smoke point. [4] However, the FFA content typically represents less than 1% of the total oil and consequently renders smoke point a poor indicator of the capacity of a fat or oil to withstand heat. [4] [5] [6]
Type of oil or fat SFA MUFA PUFA Omega- Smoke point [1] [2]Uses 3 6; Almond: 8% 66% 26% 0 17% 221 °C (430 °F) Baking, sauces, flavoring Avocado oil: 12% 74%
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.
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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 .
"This oil is also refined, which means it has a higher smoke point and can be used for higher-temperature cooking," says Cara Harbstreet, MS, RD, LD of Street Smart Nutrition.