Cooking with oil is an everyday part of life, but not all oils are created equal. Different oils have different characteristics when it comes to cooking; some are better for sautéing and grilling, others thrive with high-heat cooking, while other oils are best reserved in the later stages of cooking such as drizzling or as a garnish. But how do we know which ones are most suitable for different dishes and culinary techniques?
Unfortunately, some oils can’t take the heat in the kitchen. One of the most important factors when considering which cooking oil to choose is the oil’s smoke point.
When cooking oils are heated, particularly at high heat, they eventually reach their “smoke point”. This is the temperature at which the oil starts to burn and is accompanied by smoke rising from the pan, which usually causes the dish or ingredients to taste burnt or bitter. When the
