Smoke Point

Smoke Point

Smoke Point Questions

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by 50 · about 19 hours ago

A new international grocery store opened up in town. They had pre-peeled taro, sweet potato leaves, and smoked goat heads. Needless to say, my wife and I felt at home there. We went to the African section and it was walled with red palm oil. We... (more)

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Matt_11 0 · April 23, 2013 at 10:40 PM

Red palm oil is virgin oil, it has all sorts of small molecules still in it that will very easily burn when you cook at too high of a heat. I haven't noticed too much of a smoking problem with my red palm oil, usually though just cooking eggs in... (more)

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by 3280 · about 19 hours ago

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: http://en.wikipedia.org/wiki/Smoke_point I'm thinking of buying a jar of REFINED coconut... (more)

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CaveMan_Mike 0 · April 05, 2013 at 1:14 AM

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... (more)

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by 9402 · about 20 hours ago

You frequently hear that olive oil has a low smoke point and is therefore not appropriate for frying. I think this is myth. Here is one source: http://www.oliveoilsource.com/page/heating-olive-oil There are other similar sources. Also,... (more)

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Blitherakt 0 · April 19, 2012 at 4:33 AM

Olive oil does not have a low smoke point. The "myth" of low smoke point, however, is due to imprecise terminology. When discussing olive oil, the immediate assumption or meaning for most people is "extra virgin olive oil", which is an entirely... (more)

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by 6229 · about 21 hours ago

I've seen this product and just wanted feedback/thoughts on it.

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Jack_Kronk 0 · June 03, 2011 at 2:47 PM

We bought this once and used the whole jar. Here's my 2 cents: Paleo? Um, yah sure, as much as coconut oil and ghee are, which both are disputed quite often so you decide. There's only 2 ingredients. Take a guess. How did it perform for... (more)

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by 81 · about 21 hours ago

I've started to cook with coconut oil but I am surprised to see that it starts to smoke really fast. Even when I make an omelet. If it smokes then that means that it has reached its smoking point and that is bad, right? What is going on here? I... (more)

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HealthRediscovery 0 · March 20, 2010 at 4:39 PM

Coconut oil has an unsually low smoke point considering that it is 90% saturated. You can try mixing in a higher smoking point oil with your coconut. Enig and Fallon of WAPF recommend adding sesame oil in Eat Fat, Lose Fat, probably partly... (more)

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by 548 · October 23, 2014 at 3:59 AM

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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greymouser 0 · 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... (more)

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by 435 · October 22, 2014 at 4:03 AM

Last night I took out a chunk of beef suet from my fridge, diced it up with a knife, and put it in my crock put on high. I left it like this all night and when I woke up it was all liquid with the crunchies but it was apparent that it had been... (more)

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Rtgdn99 0 · May 06, 2013 at 1:25 AM

If it doesn't look too offensive, smells & tastes good, I'd probably give it a go. That being said I made my own recently; refilled with a little water, got back to it when it dissolved and drank it as soup :)

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by 9402 · October 22, 2014 at 3:42 AM

Industrial seed oils are high in PUFA. If PUFA is easily oxidized, how do they have high smoke points? What am I misunderstanding?

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Matt_11 0 · July 01, 2012 at 4:07 AM

It's not the triglycerides that are necessarily unstable. It's whatever else is in the oil. Take olive oil as an example. The smoke point increases as you further refine it. You're removing the other things, such as phytochemicals, that are very... (more)

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by 1078 · October 22, 2014 at 3:30 AM

I eat a lot of mostly grass-fed beef. I eat a lot of eggs. I've been considering storing the tallow left over from frying my beef and using it instead of butter to fry my eggs. My main concern with this is that the second heating of the beef... (more)

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OddBallin 0 · January 19, 2012 at 12:55 PM

Tallow has a smoke point of around 420 F, so I'm pretty sure you're correct in thinking that you've kept it well below the smoke point. (No harm in using a thermometer next time to see how hot it gets, though!) And yes, tallow (and fat in general)... (more)

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by 1665 · October 21, 2014 at 4:00 AM

I just shallow fried in some lard that I had used for deep-frying before. I noticed after eating that I got some symptoms like I usually only get when I'm stupid enough to eat something fried in rancid seed oil at someones home. My nose clogging... (more)

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by 215 · October 20, 2014 at 4:02 AM

I got some avocado oil today and it says "cold extracted and refined". Is it still beneficial? The way I see it is as a good source of oliec acid and there's no chance it will oxidize before I've used all of it because its cold extracted and... (more)

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