1

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Healthiest oil with highest smoke point?

Answered on August 19, 2014
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.

197651282ddd8d675b974ee811d2269e

(1836)

on January 11, 2013
at 07:11 PM

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

3ce6a0d24be025e2f2af534545bdd1d7

(26207)

on January 11, 2013
at 06:17 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.

Ebb10603524dd22621c1155dd7ddf106

(19160)

on January 11, 2013
at 03:23 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."

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on January 11, 2013
at 03:11 PM

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

1b247b3ca673cb9a5c547c69d490de8f

(237)

on January 11, 2013
at 02:59 PM

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

32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on January 11, 2013
at 02:44 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.

32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on January 11, 2013
at 02:43 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)

on January 11, 2013
at 02:39 PM

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

2a00b9a42e4cb6e489a0e69d20714576

(3043)

on January 11, 2013
at 02:35 PM

Actually it has the highest smoke point around.

Ebb10603524dd22621c1155dd7ddf106

(19160)

on January 11, 2013
at 02:30 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.

B2cadbf43bddfbb523b8a53155656188

(548)

on January 11, 2013
at 02:23 PM

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

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5 Answers

3
Ebb10603524dd22621c1155dd7ddf106

(19160)

on January 11, 2013
at 02:33 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.

1
2a00b9a42e4cb6e489a0e69d20714576

on January 11, 2013
at 02:23 PM

Coconut oil, hands down!

2a00b9a42e4cb6e489a0e69d20714576

(3043)

on January 11, 2013
at 02:39 PM

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

32f5749fa6cf7adbeb0b0b031ba82b46

(41767)

on January 11, 2013
at 02:43 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)

on January 11, 2013
at 02:35 PM

Actually it has the highest smoke point around.

Ebb10603524dd22621c1155dd7ddf106

(19160)

on January 11, 2013
at 02:30 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

(19160)

on January 11, 2013
at 03:23 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."

1
3ce6a0d24be025e2f2af534545bdd1d7

(26207)

on January 11, 2013
at 02:14 PM

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

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

1b247b3ca673cb9a5c547c69d490de8f

(237)

on January 11, 2013
at 02:59 PM

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

197651282ddd8d675b974ee811d2269e

(1836)

on January 11, 2013
at 07:11 PM

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

3ce6a0d24be025e2f2af534545bdd1d7

(26207)

on January 11, 2013
at 06:17 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

(41767)

on January 11, 2013
at 02:44 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.

0
4bd4e2fe6a095663f80c69656936e487

(744)

on January 11, 2013
at 07:05 PM

Refined coconut oil (450°F, 232°C)

0
Ed7403e397077dd1acdbf25c7f6e56ce

on January 11, 2013
at 02:20 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

(3452)

on January 11, 2013
at 03:11 PM

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

B2cadbf43bddfbb523b8a53155656188

(548)

on January 11, 2013
at 02:23 PM

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

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