I was trying to sear salmon and I put unrefined virgin coconut oil in the pan and it immediately smoked.
Here's a list of smoke points for various oils:
I'm thinking of buying a jar of REFINED coconut oil for this type of application, though I use UN-refined for regular consumption.
What are your thoughts between olive oil vs. refined coconut oil for my searing needs?
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I think I'm going to buy some REFINED coconut oil instead of using olive oil because the coconut oil is more stable, will last years, and I don't have to worry about it going rancid. I don't use olive oil for other things so even if I buy a small bottle, it will take me forever to use it, and it will likely go bad.
MCTs generally have lower smoke points that LCTs. MUFAs/PUFAs actually have better smoke points than do saturated fats as well.
Crazy huh? Every paleo source suggests nearly the opposite with regard to unsaturated fats.
Yes, unrefined oils are all over the place, the tabulated numbers can not be trusted and you have to try it on your own. But for refined, they can generally be trusted. I do, in fact, use refined coconut oil now.
My internet search came up with using ghee for any temperature over ~325ºF and Avocado oil as having the highest smoke point with lower content of PUFA compared to other vegetable oils
Try using ghee, you can make your own. It has a very high smoke point, and you can deep fry with it.
I'm sorry this doesn't answer your very specific question though comparing olive oil with coconut oil.