The cooking oil you choose depends on how you intend to use it, its nutritional qualities and its flavour. Depending on the source referenced, the smoke point of cooking oils will vary slightly ...

Basically, the smoke point is the temperature at which oil stops acting like oil and starts breaking down. When oils reach their smoke point, they begin to degrade chemically. At this stage, they ...

You see, aside from having a high smoke point of over 400 degrees Fahrenheit, canola oil is affordable and neutral-tasting, ensuring chickens cooked in it will come out crisp and clean-tasting.

Avoid coconut oil and butter, which both have low smoke points of around 175°C. ― and if you’re craving that extra-rich taste, beef tallow has a high smoke point of 205°C.