Choosing the Right Cooking Oil
The smoke point is the temperature at which an oil stops shimmering and begins to break down, releasing acrid smoke and losing its integrity. Match the oil to your heat: use refined oils for high-heat searing and unrefined, cold-pressed oils for finishing or low-temperature cooking to preserve their character.
Know your heat before you ignite the burner.
Your choice of fat dictates whether your kitchen stays clear or fills with haze. Always keep your exhaust fan running when working with high-heat methods.
- Infrared thermometer
- Heavy-bottomed skillet
- Kitchen ventilation system
What goes in.
- RefinedAvocado, Grapeseed, or Rice Bran oil (for high-heat searing/frying)
- UnrefinedExtra Virgin Olive Oil or toasted sesame oil (for finishing/gentle sauté)
Watching the surface
When oil begins to ripple like a disturbed pond, it is getting close to its limit. If you see thin wisps of blue-gray smoke rising, pull the pan off the heat immediately—the oil has compromised its flavor and properties.
The method.
Identify your heat level
Determine if you are searing meat over high flames or gently sweating vegetables; save the expensive, delicate oils for the latter.
Select your fat
Choose an oil with a high smoke point (above 400°F) for searing, and save oils with lower smoke points for dressing or low-heat tasks.
Control the pan temperature
Add the oil to a cold or room-temperature pan, then let it heat up. Do not leave the pan unattended while the oil reaches the shimmer stage.
Monitor for smoke
If the oil smokes, dump it. Once oil has scorched, it imparts a bitter, chemical aftertaste to everything it touches.
When it doesn't go to plan.
Refined oils are usually neutral in flavor, which makes them workhorses for frying.
The impurities in unrefined oils, like bits of olive flesh, burn quickly; keep them out of the high-heat rotation.
Use an infrared thermometer aimed at the center of the oil pool to get an exact temperature reading if you are unsure.
The ones that keep coming up.
Does the smoke point change when I add ingredients?
Yes. Adding cold food drops the temperature of the oil instantly, buying you a bit more time, but the surface temp will climb back up as the food cooks.
Can I reuse oil that didn't smoke?
You can, provided you strain the solids out through a cheesecloth, but remember that oil picks up the scent of whatever was fried in it previously.