Various Oils

There​ are so many different oils with various beneficial nutrients offered in each one. It's best to use a variety of different ones to get the most from your oils.

I like to use avocado oil for high heat cooking, coconut oil for baking and olive oil for salad dressings. I plan to try different ones to mix it up even more.

Here is a list I found useful as a reference for knowing the *smoke point for the various oils:

All Purpose Cooking - High Heat Oils

Avocado 510 F

Almond 495 F

Apricot Kernel 495 F

Canola 460 F

Safflower 460 F

Palm Fruit 450 F

Safflower 445 F

Sesame 445 F

Baking & Sauteing Medium High Heat Oils

Grapeseed 425 F

Walnut 400 F

Safflower - unrefined 390 F

Coconut 360 F

Light Sauteing & Sauces - Medium Heat Oils

Sesame 350 F

Peanut 350 F

Toasted Sesame 350 F

Extra Virgin Olive 320 F

Unrefined Coconut 280 F

No Direct Heat Oils (use for salad dressings or drizzle over main dish)

Borage 225 F

Evening Primrose 225 F

Flax Oil 225 F

Enriched Flax Oil 225 F

Wheat Germ 225 F

*Smoke point is the point at which the oil starts to smoke. When it starts to smoke it releases carcinogens into the air and free radicals within the oil.

**Information from a combination of sources but mainly from Spectrum Organics