this post was submitted on 27 Jan 2024
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Can you expand on that? Which to use when?
Olive oil is a low smoke point. It's good in a salad dressing but bad to cook something like steak and terrible for frying foods. It burns at a temperature lower than you'd sear meats at. Low smoke point oils tend to be richer and more delicate in flavors.
Canola is a mid-high smoke point oil, it's good for searing meats and frying foods.
Safflower and avocado are a high smoke point oil. You can cook at a much higher temperature without burning the oil.
If you can find a place to watch it, there are a couple episodes of Good Eats where Alton Brown goes over the different types of oils and their usage. I find his show to be great at learning the whys behind a lot of the cooking choices and techniques.
Thanks so much.
Any idea about corn and sunflower oil? (I hope I got the names correct)
Both are high smoke point.
https://www.webstaurantstore.com/article/800/cooking-oil-smoke-points.html
Thank you so much