Which oil should be used for frying, and which is suitable only for cold dishes?

Each oil has its own smoke point. Before the oil is heated to this temperature, a large amount of trans fats and carcinogens are not formed in it.

For frying, it is best to use oil with a high burning temperature. When the temperature is reached, which is different for each type of oil, harmful substances begin to form in it.

Avocado oil withstands the best temperature – it can be heated up to 270 degrees. A little lower, about 230 degrees, is the smoking temperature of linseed, palm, refined olive and deodorized sunflower oil. On the next step are corn, soybean, peanut, refined sunflower, soybean, rapeseed and coconut oils. They can be heated to a temperature of 190-230 degrees.

As a rule, when frying on a home stove, the temperature does not exceed these values. Even for frying, the oil is heated to 170-190 degrees. Therefore, all these oils can be used for frying.

You can fry with extra virgin olive oil only if you are preparing a dish that does not require a high temperature. Its smoking temperature is slightly more than 150 degrees. Therefore, it is better to use such oil for cold dishes, for example, salads. Unrefined sunflower oil lasts even less – it is better not to use it at all for hot dishes.

Butter oil is the most difficult. Although its smoking point is 120-150 degrees, sugars and proteins burn in it, which also contributes to the saturation of oil with carcinogens and worsens the taste of the dish. Butter is suitable only for low temperatures, to add flavor to the dish, it is recommended to add it at the end of cooking.

In addition, it is important to store the oil properly. Yes, olive oil should be stored in a bottle made of dark glass and in a dark place, so that sunlight does not fall on it. Any oil is perishable, so it must be stored in a closed bottle according to the manufacturer's recommendations. Spoiled oil can be identified by a rancid taste.