A good source of Vitamin E, this queen of oils has remarkable properties that are only now beginning to be scientifically understood. Refined cooking oils do tolerate higher heat cooking, yet they have often been harshly treated with heat and chemicals, and they lack the healthy nutrients of unprocessed oils. This is still higher than the majority of processed vegetable oils. Unrefined avocado oil can be safely heated to 480 °F (249 °C). It is also used for lubrication and in cosmetics.. Avocado oil has an unusually high smoke point: 250 °C (482 °F) for unrefined oil and 271 °C (520 °F) for refined. 570 F. 271 C. Butter. Recent studies show that sesame oil can assist in the management of cholesterol and blood pressure, as well as in weight reduction. Fat/Oil. Extra virgin olive oil: Smoke point: 410 degrees F. Use for sautéeing and frying over medium-high heat, and salad dressings. Cooking Heats                                 (°F)                 Appropriate Cooking Oils          Â, High Heat                                        450-550°            Avocado, Grapeseed, Pecan, Ghee (clarified butter), Extra-light olive, Medium-High Heat                        375-449°             Virgin olive oil, Almond, Hazelnut, Macadamia nut, Medium Heat                                 324-374°             Extra virgin olive oil, Lard, Butter, Coconut, Medium Low Heat                         250-324°             Unrefined sesame seed oil, Unrefined walnut oil, Low Heat                                         225-249°             Pistachio oil, Oils                             Smoke Points (F)      Maximum Cooking Temp, Almond oil                            430°                     Medium-high, Avocado oil                           520°                     High, Avocado oil, (virgin)              400°                     Medium, Butter                                    350°                     Medium, Butter, (clarified)                   485°                     High, Coconut oil, (refined)*          400°                     Medium, Coconut oil, (unrefined)       350°                     Medium-low, Grapeseed oil                       485°                     High, Hazelnut oil                           430°                    Medium-high, Lard                                        380°                    Medium, Macadamia nut oil                400°                    Medium, Olive oil, Virgin                     420°                     Medium-high, Olive oil, Extra Virgin           400°                     Medium, Olive oil, Extra light*           470°                     High, Pecan oil                             470°                      High, Pistachio oil                        250°                      Low, Sesame oil, (unrefined)     350°                     Medium-low, Walnut oil, (refined)*         400°                     Medium, Walnut oil, (unrefined)      320°                     Medium-low, Steven Masley MD, LLC Refined avocado oil has a smoke point of 520 F (271 C), making it the most heat stable cooking oil for high-temperature frying. Knowing the smoke point of oils is important because heating oil to the point where the oil begins to smoke produces toxic fumes an… If you keep heating it, eventually you will see smoke, but by then it was way too late. Avocado oil has a very high smoke point by comparison to other cooking oils. It is used as an edible oil both raw and for cooking, where it is noted for its high smoke point. Each oil has its own smoke point, the temperature at which the oil begins to be damaged by heat. The benefits of our organic extra virgin coconut oil. Once oil reaches its smoke point, it will release smoke and will start to decompose and produce unhealthy trans fats. This oil won’t smoke until about 520 degrees Fahrenheit. The raw white flesh of the coconut is cold pressed and the oil is centrifugally separated and filtered, producing a silky-smooth oil with a smoking point of around 175°C. Olivado has developed a High-Heat Cooking oil for everyday use that combines taste and goodness. Grown in NZ or sourced form the best international ingredients the Extra Virgin range provides oils of exceptional quality & nutritional value. A pan should never be left unattended, but this is especially important for oils with a low cooking temperature. Stay tuned to our blog for delicious recipes, sustainability news, Olivado happenings and plenty about our amazing range of oils. A taste of Mexico – 3 Mexican classics with the Olivado twist! info@drmasley.com, © 2019 Steven Masley MD, LLC. Each 30 mL of avocado oil contains 3.6 mg of Vitamin E and 146.1 mg of beta-Sitosterol. All Rights Reserved | Design: BlueSkyPhoenix. So, although they are listed in the tables below, I do not recommend that you use these damaged oils. Different smoking points of cooking oils and why they matter, https://www.olivado.com/wp-content/uploads/2019/11/olivado-logo.png, https://www.olivado.com/wp-content/uploads/2020/07/37_cooking-oils-500.jpg, Olivado’s sesame oil brings something different to your table. Great for frying, baking, and sautéing, our Coconut Oil solidifies at temperatures below 25°C, resulting in a smooth pure white wax. ", "Carotenoid Absorption from Salad and Salsa by Humans Is Enhanced by the Addition of Avocado or Avocado Oil", "Easy Avocado Oil Uses for Natural Skincare and Healthy Cooking", "US National Nutrient Database, Release 28", "Fats and fatty acids contents per 100 g (click for "more details"). It is also very high in natural antioxidants and contains Omega 3 and Omega 6. Different oils have different properties, and as such affect food in different ways. One big benefit of avocado oil is that it has a high smoke point. [5], Edible cold-pressed avocado oil is generally unrefined, like extra virgin olive oil, so it retains the flavor and color characteristics of the fruit flesh. With a smoking point of 210°C our Extra Virgin Macadamia Nut Oil is perfect for panfrying or using as a butter substitute when baking. Check out our full range of products by clicking here, or contact us today if you have any questions about our delicious cooking oils. Where: In the bathroom, kitchen, and bedroom (yes, you read that right). You should also have at least a couple oils that you can use for low heat cooking and for salad dressings, such as extra virgin olive oil, sesame oil, and a nut oil of your choice. The word smoke point is a bit deceiving, as you may not see a billow of smoke appear when an oil hits exceeds its smoke point temperature, but the oil will be damaged and begin to form harmful compounds, such as trans fats and other harmful compounds. These are suitable for cooking with, though lower in nutrition and have a bland taste compared to EVOO. When an oil does catch on fire, this is known as the flash point. Avocado oil vs Coconut oil - In-Depth Nutrition Comparison. Avocado oil is an edible oil extracted from the pulp of avocadoes, the fruit of Persea americana. A higher smoking point means there are more cooking options available through that oil. Green color and mild, buttery flavor. Come on, you know I couldn’t leave this one out; I am the crazy coconut oil lady after all (here’s proof). The name Olivado is synonymous with exceptional oils. This gets rid of the compounds that don’t do well with heat, allowing for a higher smoking point. The charts below spell out cooking heats and appropriate oils, as well as smoke points and maximum cooking temperatures. Coconut oil also seems to raise HDL (good) cholesterol. ALL RIGHTS RESERVED, How the Smoke Point of Oils Affects Your Health, like this rich and buttery tasting cold pressed and organic oil, like this organic one I use almost every day. Olivado are leading the way in the avocado industry with our approach to regeneration, sustainability and utilising all waste to energy. Any budding cook will need to know the different smoking points of oils and which ones to use for certain foods. 225 F. 107 C. Ghee (clarified butter) 485 F. 252 C. Lard. Strong coconut flavor. To create an oil with a higher smoking point, manufacturers use industrial-level refinement processes like bleaching, filtering, and high-temperature heating. Sesame oil has been used for over 4,000 years and contains sesamin and sesaminol. This premium all-purpose Extra Virgin Oil is perfect for salads, vegetables, and Mediterranean dishes, and has a low smoking point of 160°C. From raw, virgin oils to specially refined oil specifically for high-heat cooking, you can find what ever you need in our range. Use avocado oil for high temperature cooking. [7] Unrefined avocado oil from the 'Hass' cultivar has a characteristic flavor, is high in monounsaturated fatty acids, and has a high smoke point (≥250 °C or 482 °F), making it a good oil for frying. Shop Now. After extraction, it is usually refined, bleached, and deodorized, resulting in an odorless yellow oil. This blend of Extra Virgin Avocado and Olive Oils together with Sunflower Oil makes for a very mild flavour that provides a blank canvas for your cooking. Following drying of the avocado flesh to remove as much water as possible (the flesh is about 65% water), oil for cosmetics is usually extracted with solvents at elevated temperatures. These 3 delicious baking oils bring recipes to life! Compare Avocado oil to Coconut oil by vitamins and minerals using the only readable nutrition comparison tool. Edible oil pressed from the pulp of avocados. Our Extra Virgin Coconut Oil is produced using an advanced cold extraction process which preserves the natural goodness of the coconut flesh without heat or chemicals. Along with coconut oil and olive oil, avocado oil is a good oil to use for shallow frying. Avocado oil was first extracted for cosmetic use, because of its very high skin penetration and rapid absorption. It’s not ok to turn a stove on high, add some oil to the pan and then turn your back and peel some potatoes. With … Both unrefined and refined avocado oil can safely be used for almost any high-heat cooking, including baking, stir-frying, deep-frying, searing, barbecuing, roasting, and sauteing. When heated past its smoke point, those natural fats begin to break down, releasing dangerous free radicals.