What Does Smoke Point From Heated Oil Indicate You?

What Does Smoke point From Heated Oil Indicate You?

Picking the right cooking oil in any grocery store has gotten to be pretty devastating with so many options on the shelves – with new brands coming up daily. But, what you are not looking at is the seeds from which the oil comes from. The ingredients decide the quality of the oil first, then the brands! 

Do you need oil for cooking that imparts its flavour or stays neutral on heating? The best way to decide is to check out the smoke point of cooking oil. Smoke point is what makes oils best for deep-frying, sautéing, and for low-heat cooking. No matter its kind, every cooking oil- vegetable oils, organic oils, nut oils, processed oils, refined oils or cold pressed oils have a smoke point. Generally, the higher the point of smoke of cooking oil, the better stable it is for deep-frying. This is because the oils that have low amount of free fatty acids and lesser impurities have an increased smoke point. 

Still unclear, about what is the smoke point of cooking oils, and why does it matter? Keep reading to find out more about it.

What is the oil smoke point?

It is the temperature when the oil begins to burn and produces smoke. It is the burning temperature at which an oil breaks down into fatty acids or oxidise. The values can vary to a great extent, depending on the factors like container size, the volume of the utilised oil, type and source of light, acidity content, and the presence of air currents. Once an oil attains its smoke point is a sign of the fat’s breakdown and must not be used again for consumption.

Few Cold Pressed Oils have a low smoke point and thus are suitable for no or low heat applications, which also means they shouldn’t be used for deep frying!  Deep-frying, for instance, requires an oil that can reach 375 F before it begins to smoke (though higher is better). Ex. Safflower oil, corn oil.   

To be precise, the lighter the colour of the cooking oil, the higher is its smoking point. However, other factors such as quality, age, and level of refinement also have some impact on oil.

See why you should consider the smoke point of cooking oil while using it:

Taste is one reason. Think about the desired texture and flavour of the recipe you are using it for. While a little smoke may be expected to a certain point, selecting the right oil can prevent you from ruining the flavour of your dish. It’s vital to know and pay attention to the smoke point because using burned oil can mess up your meal taste. 

Once any cooking oil starts to burn, it begins to break down, change its flavor and liberate free radicals. It’s due to the presence of a substance named acrolein that makes oil taste bitter and burnt. Most importantly, when cooking oil surpasses its burning point, harmful compounds get released, which results in numerous health issues and hence many heart patients are always asked to stay from fried products! You get that right and it is important you should know what happens to the oil when it is reheated for consumption.

Buying the correct cooking oil is one of the crucial steps for delicious and healthy cooking. Whether you enjoy cooking for fun or you are a professional chef understanding the smoke points of cooking oil types helps you to add wonderful flavor along with imparting health connotations to the consumer.

Smoke points of various cooking oils.

Keep this table handy with you while shopping your oil next time!

Tip for Smart Buyers of Cooking Oils

When you are looking for the best cooking oil, whether you are cooking for yourself or your family, along with taste and nutritional values, considering the smoke point can make a big difference in your health. So, whether you use cooking oil for drizzling over vegetables or stir-frying, never forget to look at the cooking oil smoke point.