The smoke point of oil? What’s that?

The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down and emits a bluish smoke.

The smoke point also marks the beginning of degradation of both flavour and nutritional value. The smoke point for virgin olive oil is 216°C.

And the highest smoke point? The winner is avocado oil with a smoke point of more than 270°C.

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