• FiveMacs@lemmy.ca
    35·
    11 days ago

    Wtf…the smoke point of various cooking oils based on temperate, as per Allstate…with the disclaimer that the smoking point may vary based on temperature.

    This is some insurance level 4d nonsense lol

    • themeatbridge@lemmy.world
      19·
      11 days ago

      If you’re cooking fresh oil over low heat, these smoke points are probably accurate. If you are using a high heat, the oil may start to smoke before the thermometer reads those temps. That’s what it means by “based on… cooking temperature.”

      You’re right that the disclaimer is intended to absolve them of any responsibility, though.

    • rumschlumpel@feddit.org
      5·
      11 days ago

      As with all (somewhat) natural ingredients, it’s impossible to get 100% consistent results. It’s just when you boil an egg wrong, it’s very unlikely to go up in flames.

    • Trex202@lemmy.worldOP
      74·
      11 days ago

      Grape seed - 421 °F

      Avocado - Refined 520 °F

      Avocado - Virgin (unrefined) 392 °F

      Avocado - Extra virgin (unrefined) 482 °F

  • xploit@lemmy.world
    71·
    11 days ago

    I’ll follow this one before that garbage, I’m yet to use sunflower oil that performed worse than canola. Not sure what garbage they are pretending to reference, perhaps some shit Russians stole from Ukraine and shipped off to US?

    https://en.m.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils

    Edit: slight side note, as the above may be interpreted in different ways. I’ve only ever bought Sunflower oil produced in Ukraine while in Canada, all of it has been high quality. Have seen some from Balkans (IIRC?) but it was cloudy so didn’t even bother trying it. Not saying it’s an inherent country of origin issue there, more like Walmart trying to find some cheap shit to make money off of. I think Italy was the only other country I saw as a source once and that was just ridiculously priced, mostly because it was mixed with olive oil.

  • Treczoks@lemmy.world
    72·
    10 days ago

    I would not heat up olive oil to that point.

    The table is missing Rapeseed oil.

    And: Fahrenheit! What the f…ck?

  • Fizz@lemmy.nzEnglish
    5·
    11 days ago

    Whats the smoke point of butter? It always seems to burn when i cook with it.

    • MyTurtleSwimsUpsideDown@fedia.io
      6·
      11 days ago

      Butter is great for general cooking but not frying. What is burning is the milk solids still left in the butter. Browning butter (basically lightly frying the milk solids) is a process that can be used to impart at different flavor to the butter.

      If you want to fry with that buttery flavor but don’t want to burn it, you need to clarify it first: boil out the remaining water content, skim the milk solids off the top, then pour the clear fat off the other milk solids that settle out. Or you can just use ghee, which is basically preclarified butter.

      Fun fact: it’s the milk solids that go off first in butter (and the water content allows microbial growth). “Potting” is a preservation technique like “canning”, except instead of sealing something with a metal lid, you pour clarified butter over the food. It fills in gaps between solid pieces and forms a cap on top as it cools.

      • Fizz@lemmy.nz
        2·
        11 days ago

        I feel like I gained eldritch knowledge. I’m buying ghee and going back to frying everything in it.

    • Troy@lemmy.ca
      4·
      11 days ago

      Depending on what you’re cooking, that is a desirable feature – well, riding right on that threshold.

      Note that burnt butter is distinctly bad for your health. All those complex proteins and fats all getting thrown through the chemical grinder… But damn is it tasty to fry a perogy in almost burnt butter compared to any of the oils in that chart…

  • taulover@sopuli.xyz
    51·
    11 days ago

    Odd… I’ve always seen soybean oil as having a higher smoke point of ~450F

    • wise_pancake@lemmy.ca
      21·
      10 days ago

      I’ve started throwing my cast iron into the barbecue while I heat it up before grilling (I heat to 500 for 15-20 mins or so then clean the bbq, then grill, which is perfect for a quick season with most oils)

      It’s a great time saver for seasoning it.

      I can now reliably do omelettes in the cast iron without any sticking, it actually works better than my non stick

    • LifeInMultipleChoice@lemmy.world
      22·
      11 days ago

      Thanks for the info. If I ever see it cheaper at the store maybe I’ll try it out. Sounds promising but the price sounds a bit steep.