1. The term "smoke point" refers to how much heat an oil can withstand before burning. Peanut oil has a very high smoke point whereas olive oil has a very low smoke point. Cottonseed oil and canola oil also have high smoke points. Oils with high smoke points are ideal for frying. Oils with low smoke points are best used in recipes that don’t require the use of high heat. 00:40
2. Blending different oils will change the smoke point, the flavor, and the texture of the overall product. 02:11
3. Using different kinds of oils can impart additional flavor to a dish. Other cooking oils include coconut oil, almond oil, walnut oil, and many others. 03:23
What You'll Need
- A variety of cooking oils
When selecting oil, consider the cooking process and taste of the dish it will be used for. Choose an oil with an appropriate smoke point and complementary flavor.
Unrefined oils have lower smoke points than refined oils. They also tend to have a stronger flavor. Refined oils have higher smoke points and typically more neutral flavors, which makes them better for sautéing, frying, or deep-frying.
For more information on frying, visit Chef Ralph’s "How to Fry" tutorial located below.
Chef Michael mentions using various oils to make vinaigrettes. To learn more about vinaigrettes, visit Chef Bryon Freeze's "How to Make a Vinaigrette" tutorial located at the bottom of the page.