Cooking Oil Smoke Points: What They Are and Why They Matter
Cooking Oil Smoke Points: What They Are and Why They Matter
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Smoke point sounded like the golden rule for healthy cooking… but it was really a loophole. A high smoke point doesn’t mean the fat is stable. It just means it won’t visibly smoke right away. The fragile oils start breaking down long before you can see it. What really matters is stability — and that’s why traditional fats like butter, ghee, olive oil, coconut, and tallow have stood the test of time. #didyouknow #fat #oil #cooking #health | Henry Wood
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Tuệ on Instagram: "Smoke point matters!! Low smoke point = 300–350°F (butter & unrefined olive oil) Medium smoke point = 375–400°F (coconut & regular olive oil) High smoke point = 425–500°F (avocado, peanut & canola)— keep it cute & keep it safe 🙂‍↕️"
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