Greg Who Cooks
Executive Chef
As far as I know, refined avocado oil leads the pack:
My questions:
avocado oil, refined: 520 F, 271 C
safflower oil, refined: 510 F, 266 C
olive oil, extra light: 468 F, 242 C
peanut oil, refined: 450 F, 232 C
corn oil, refined: 450 F, 232 C
ghee (clarified butter): 485 F, 252 C
grapeseed oil: 420 F, 216 C
castor oil, refined: 392 F, 200 C
olive oil, extra virgin: 375 F, 191 C
Jet A1 fuel oil (kerosene): 108 F, 42 C
Okay I threw in the jet fuel just to make you smile. safflower oil, refined: 510 F, 266 C
olive oil, extra light: 468 F, 242 C
peanut oil, refined: 450 F, 232 C
corn oil, refined: 450 F, 232 C
ghee (clarified butter): 485 F, 252 C
grapeseed oil: 420 F, 216 C
castor oil, refined: 392 F, 200 C
olive oil, extra virgin: 375 F, 191 C
Jet A1 fuel oil (kerosene): 108 F, 42 C
My questions:
1. What cooking oils do you use and recommend when you want a high temperature cooking oil?
2. Which of these could be good choices for making mayonnaise?
3. I've always wondered, we all know what happens when you drink castor oil. Does it have a similar effect if you cook with it?
2. Which of these could be good choices for making mayonnaise?
3. I've always wondered, we all know what happens when you drink castor oil. Does it have a similar effect if you cook with it?
4. And finally, did you know that castor has a unique molecular difference from all the other triglycerides? (Hint: ricinoleic acid.)
My source article: Smoke point - Wikipedia, the free encyclopedia
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