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Oil
Appears in
By Todd Porter and Diane Cu
Published 2013
The choice of oil will vary, depending on its use in a recipe. For sautéing on higher temperatures, oils with a high smoke point (the point where the oil starts to smoke) are often used. Sometimes they will be used in combination with butter to help keep the butter from burning. Other times the oil’s smoke point is of less concern and the choice is based more on flavor. Here is a list of common oils with notes on smoke point and flavor, in order of highest smoke point to lowest:
- avocado oil—very high smoke point; high in vitamin E
- clarified butter (ghee)—high smoke point; great flavor
- safflower oil—high smoke point; neutral flavor
- canola oil—a versatile oil with high smoke point; nice, clean flavor
- peanut oil—high smoke point; distinct peanut flavor, slightly heavier on the palate
- grapeseed oil—high smoke point; very clean flavor, great for everything from sautéing and frying to using in salad dressings
- coconut oil—high smoke point; distinct coconut flavor
- corn oil—high smoke point; neutral flavor
- olive oil—extra virgin has a low smoke point, while light olive oil has a high smoke point; flavor will vary from brand to brand
- sesame oil—low smoke point; strong sesame flavor
- butter and lard—low smoke point
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