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Healthiest oil with highest smoke point?

by (548)
Updated about 2 hours ago
Created January 11, 2013 at 2:08 PM

What is the best possible oil I can use when using my oven at about 400 degrees farenheit?

I am getting mixed information from all of my google attempts.

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1826 · January 11, 2013 at 7:11 PM

I use extra light olive oil for pan frying for this reason but EVOO for sautéing and salad dressing.

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26182 · January 11, 2013 at 6:17 PM

Richard do you have evidence of that? I've seen the actually studies, and it is not true. Extra Light Olive Oil does not have a low smoke point.

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19120 · January 11, 2013 at 3:23 PM

@Chelsea - @Matt pretty much laid it out. Coconut oil does have a relatively high smoke point, however one cannot really call it "the highest."

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3432 · January 11, 2013 at 3:11 PM

I'm here to tell you this is how I does, and not a problem there is!

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237 · January 11, 2013 at 2:59 PM

Olive oil all of them have a very low smoke point...I stick with veggi oil

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41471 · January 11, 2013 at 2:44 PM

The more refined it is, the higher the smoke point. Look for a refined fat that's low in PUFAs. High oleic sunflower might be an option as well.

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41471 · January 11, 2013 at 2:43 PM

Being as saturated as it is, you'd expect that, Chelsea. But because it's made up of medium chain fatty acids, it turns to smoke at a lower temperature than long-chain saturated fatty acids.

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3043 · January 11, 2013 at 2:39 PM

http://norcalcrossfit-fuel.blogspot.ca/2012/04/good-fatbad-fat-quality-control-so-if.html (Check out this)

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3043 · January 11, 2013 at 2:35 PM

Actually it has the highest smoke point around.

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19120 · January 11, 2013 at 2:30 PM

Sadly, it's smoke point is low, compared to others. However, it does still handle quite well, under heat - and I use it a lot. ... it's just not the "highest" by far.

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548 · January 11, 2013 at 2:23 PM

But the smoking point of Coconut Oil is 350 Farenheit...

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5 Answers

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19120 · January 11, 2013 at 2:33 PM

I would say the top three (that are still paleo friendly) in order are the following:

  • suet
  • lard
  • cocoa butter

Coconut oil follows those, then EVOO, then ghee, then butter.

However, none of that matters if you are actually talking about oven use. Even if you crank up the oven to 500/550F, you can still safely slather a roast in EVOO and spices and it won't smoke readily (obviously any food will smoke at those temps if left in the oven eventually!) I often do a very high temp, short cooked roast with EVOO -- never had a problem. Now, if you spray the inside walls of the oven with EVOO ... well, you're going to have a smokey affair.

If you are pan-frying, then smoke point becomes much more of an issue as the heat is direct.

I use coconut oil the most frequently of any added oil/fat.

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3043 · January 11, 2013 at 2:23 PM

Coconut oil, hands down!

2a00b9a42e4cb6e489a0e69d20714576
3043 · January 11, 2013 at 2:39 PM

http://norcalcrossfit-fuel.blogspot.ca/2012/04/good-fatbad-fat-quality-control-so-if.html (Check out this)

32f5749fa6cf7adbeb0b0b031ba82b46
41471 · January 11, 2013 at 2:43 PM

Being as saturated as it is, you'd expect that, Chelsea. But because it's made up of medium chain fatty acids, it turns to smoke at a lower temperature than long-chain saturated fatty acids.

2a00b9a42e4cb6e489a0e69d20714576
3043 · January 11, 2013 at 2:35 PM

Actually it has the highest smoke point around.

Ebb10603524dd22621c1155dd7ddf106
19120 · January 11, 2013 at 2:30 PM

Sadly, it's smoke point is low, compared to others. However, it does still handle quite well, under heat - and I use it a lot. ... it's just not the "highest" by far.

Ebb10603524dd22621c1155dd7ddf106
19120 · January 11, 2013 at 3:23 PM

@Chelsea - @Matt pretty much laid it out. Coconut oil does have a relatively high smoke point, however one cannot really call it "the highest."

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26182 · January 11, 2013 at 2:14 PM

http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats

Extra light olive oil, Avocado Oil (expensive) or Palm Oil

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237 · January 11, 2013 at 2:59 PM

Olive oil all of them have a very low smoke point...I stick with veggi oil

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1826 · January 11, 2013 at 7:11 PM

I use extra light olive oil for pan frying for this reason but EVOO for sautéing and salad dressing.

3ce6a0d24be025e2f2af534545bdd1d7
26182 · January 11, 2013 at 6:17 PM

Richard do you have evidence of that? I've seen the actually studies, and it is not true. Extra Light Olive Oil does not have a low smoke point.

32f5749fa6cf7adbeb0b0b031ba82b46
41471 · January 11, 2013 at 2:44 PM

The more refined it is, the higher the smoke point. Look for a refined fat that's low in PUFAs. High oleic sunflower might be an option as well.

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744 · January 11, 2013 at 7:05 PM

Refined coconut oil (450°F, 232°C)

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3432 · January 11, 2013 at 2:20 PM

I don't worry about it in the oven. I cook my wings or drumsticks 400-450. I start them stovetop in a skillet of coconut oil, whole butter or ghee. Once brown on one side, flip em throw em in the oven until they're done. No problem with the fats.

Ed7403e397077dd1acdbf25c7f6e56ce
3432 · January 11, 2013 at 3:11 PM

I'm here to tell you this is how I does, and not a problem there is!

B2cadbf43bddfbb523b8a53155656188
548 · January 11, 2013 at 2:23 PM

But the smoking point of Coconut Oil is 350 Farenheit...

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