I just ordered this skillet from CSN stores this week (full review on customer service and skillet coming soon). I initially wanted a saute pan that could double for a frying pan if needed. But then I came across this article which helped clarify and narrow down my search.
I don’t eat a lot of fried foods but when I do I like to have it homemade that way it’s fresh, crispy and tasty. As with anything fried the oil is what matters especially when it concerns taste. Which got me thinking about which oil would be the best to fry with. While researching, I came across the smoking points of oils, which turned out to be a very interesting cooking tidbit to know.
The smoking point of oils is the point at which the oil starts to not only give off smoke but also the point at which the oil begins to breakdown, releasing unhealthy free radicals. Reaching the smoking point of any oil starts to destroy the many different qualities each oil possesses as well as change it’s flavor.
The higher the smoking point of the oil the better it is. Here is a brief list of oils and their smoking points: {Source}
| -Avocado oil | 520°F |
| -Safflower oil | 510°F |
-High quality (low acidity) extra virgin olive oil 405°F
| -Coconut oil | 350°F |
| -Extra virgin olive oil | 320°F |
| -Almond oil | 420°F |
| -Peanut oil | 440°F |
For baking: Coconut, palm, canola and high oleic safflower and sunflower oil work best.
For frying: Because they stand up well to the heat, avocado, peanut, palm and sesame oil are ideal for frying.
For sautéing: Many oils are great for sautéing, including avocado, canola, coconut, grapeseed, olive, sesame and high oleic safflower and sunflower oils.
For dipping, dressings and marinades: When it comes to making dressings and marinades, or finding oil that’s perfect to serve alongside crusty bread for dipping, you’re looking for terrific flavor. For this purpose look to flax, olive, peanut, toasted sesame or walnut oil. {Source}
Right now I cook and dress my salads with Extra Virgin Olive Oil. I’ve tried coconut oil and surprisingly doesn’t leave any trace of coconut flavor. I really liked it but seems like the boyfriend’s stomach was a bit sensitive to coconut oil so I had to switch to Olive Oil.
I’m really curious about avocado oil not only does it have a high smoke point, but can be used for any beauty regimen as well. I have been on the hunt for avocado cooking oil for a while to no avail. Hopefully my natural health food store stocks up at least with one bottle like I requested. I’m just in the mood for some good ol’ fried fish…..maybe a whiting fillet or a red snapper? lol
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