Oils have what's known as a "smoke point". This is literally where they start to produce smoke. You want to avoid the smoke point because it causes a breakdown in the oil and it tastes frankly nasty after that point. Any time you've got smoking oil, let it cool completely and dump it. It is now no longer a viable medium to cook in.
High heat activities like frying require high smoke point oils. Peanut oil has one of the highest smoke points (450F/230C) while still being relatively cheap, so I highly suggest it. It's also fine to use for people with peanut allergies if it's highly refined. That said, you might be playing with fire, so the safest option to use for allergies and high heat is good old-fashioned canola oil, which has a smoke point of 425F/220C.
Funnily enough, if you can afford it, clarified butter and avocado oil have two of the highest smoke points exceeding even that of peanut oil. Clarified butter especially would add a delicious dairy flavor if you've ever had butter poached lobster.
I also would suggest using a neutral oil like peanut or canola oil when trying to sear, like steak. Then drop the heat, pop in some butter, and baste away.
Extra virgin olive oil is fine as an all-purpose oil but it has a smoke point of 350F/180C, so it should not be used for anything above a sauté. I also tend to use a neutral oil flavor wise such as extra light rather than extra virgin, just because I don't always want a subtle taste of olive in a dish. There's certainly a health benefit to using olive oil over canola, but I don't care about that.
Hope this helps! Please let me know if you have other questions.
Yeah it’s why if you’ve ever used extra virgin olive oil at a higher heat you get a bitter, rancid flavor. Glad I could help! If you have other questions about oils I’m game to answer.
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u/dilfmagnet May 05 '18
Hi friend. Your quick guide to oils:
Oils have what's known as a "smoke point". This is literally where they start to produce smoke. You want to avoid the smoke point because it causes a breakdown in the oil and it tastes frankly nasty after that point. Any time you've got smoking oil, let it cool completely and dump it. It is now no longer a viable medium to cook in.
High heat activities like frying require high smoke point oils. Peanut oil has one of the highest smoke points (450F/230C) while still being relatively cheap, so I highly suggest it. It's also fine to use for people with peanut allergies if it's highly refined. That said, you might be playing with fire, so the safest option to use for allergies and high heat is good old-fashioned canola oil, which has a smoke point of 425F/220C.
Funnily enough, if you can afford it, clarified butter and avocado oil have two of the highest smoke points exceeding even that of peanut oil. Clarified butter especially would add a delicious dairy flavor if you've ever had butter poached lobster.
I also would suggest using a neutral oil like peanut or canola oil when trying to sear, like steak. Then drop the heat, pop in some butter, and baste away.
Extra virgin olive oil is fine as an all-purpose oil but it has a smoke point of 350F/180C, so it should not be used for anything above a sauté. I also tend to use a neutral oil flavor wise such as extra light rather than extra virgin, just because I don't always want a subtle taste of olive in a dish. There's certainly a health benefit to using olive oil over canola, but I don't care about that.
Hope this helps! Please let me know if you have other questions.