It’s best used in place of butter or margarine in certain cooking applications (baking, especially) due to its lower smoke point. Also worth noting is how canola oil and grapeseed oil, both with high smoke points and supposedly stable at high temperatures, showed a massive spike in polar compounds produced after surpassing 150˚C. Double-whammy! Oils with high smoke points are good for high-heat frying and stir-frying. Smoke Point; Avocado Oil: 525 F: Extra Virgin Olive Oil: 325 F: Peanut Oil: 450F: Coconut Oil: 350 F: Grapeseed Oil: 425 F: Sesame Oil: 350 F: Soybean Oil: 450 F: Sunflower Oil: 440 F: Corn Oil: 450 F : Now that you have some background on what smoke points are, let’s take a closer look at some of the most popular cooking oils: Avocado Oil. Smoke point itself is not a stable number. To prevent this problem, it’s important to understand cooking oil smoke points. This makes corn oil a very high heat, stable cooking oil that’s great for deep frying and pan searing. Anything That's "Partially Hydrogenated"This can be anything, like partially hydrogenated vegetable and soybean oil. Both can be used for marinating meats or vegetables before grilling or stir frying. They appear in everything from salad dressings to marinades, and are especially useful for searing, frying, grilling, or sautéing protein. From avocado oil to extra virgin olive oil and just about everything in between, shop Tantillo cooking oils today! Here are the top three oils you should avoid: 1. MOST HEALTHYThe healthiest oils are rich in these healthy fats: Polyunsaturated: It's time to make polyunsaturated fats, like those in grapeseed and walnut oils, staples. Author has 19.7K answers and 5.7M answer views. When in doubt, look at the nutrition label; the lower the saturated fat content, the better. Grapeseed oil is light green in color, and is prized by restaurant chefs for its high smoke point (420˚)—but also for its clean, plays-well-with-others taste. Depending on the type of oil, it all starts with a seed, plant or fruit that is rich in fat. It is very popular in Asian cuisines. Compare Grape seed oil to Avocado oil by vitamins and minerals using the only readable nutrition comparison tool. EVOO, since it still has many of its original compounds, should not be used for high heat cooking methods. Corn oil is made from the corn kernel, the endosperm (maize). Avocado OilDrizzle it over lean cooked fish to lend fullness, or whisk with citrus juice for a bright vinaigrette. More specifically, it’s when the molecules and larger compounds break down, causing the oil to smoke. Each oil has a different smoke point, which is determined by how the oil was produced. 1. 440 F. 227 C. Flaxseed oil. Will be used in accordance with our user agreement and privacy policy. "Some fat is actually good for you," says Alice H. Lichtenstein, director of the cardiovascular nutrition laboratory at Tufts University.To get the most from fats, you need to go beyond olive oil. Even the refined olive oil + avocado oil showed a small jump as temperatures surpassed 180˚C. Grapeseed OilHigh in polyunsaturated fats and vitamin E, grapeseed oil has a high smoke point, which makes it a good substitute for olive or vegetable oils when stir-frying and sauteing. This is due to larger compounds being present in the oil that can burn faster. But fats and oils are not one-size-fits-all. How many times has this happened to you? Grapeseed oil is made by mashing and pressing grape seeds, often the by-product seeds of wine or grape juice production. But more factors, like the age, quality, and level of refinement, also have an impact (more on that later). With a very high smoke point, it is ideal for deep frying and wok frying. The best measure of a cooking fat’s properties is oxidative stability. These items are mashed and then pressed to extract the oil. Avocado oil: better nutritional profile and a higher smoke point (520ºF instead of 420ºF). Sunflower Seed Oil. When cooking oil starts to smoke, it can lose some of its nutritional value and can give food an unpleasant taste. Like other specialty oils, this monounsaturated fat-rich oil is pricier than the everyday stuff, so refrigerate it to keep its subtle avocado flavor fresh. Peanut oil is made from crushed shelled peanuts, produced much in the same manner as light olive oil. The smoke point is the temperature at which an oil begins to burn. This oil is usually naturally refined (little to no chemicals used) and contains some of the greatest health benefits of most of the oils on this list. Believe it or not, there are oils made entirely from the tiny sunflower seed. 3. 2. The kernel is mashed and pressed expelling the oil and then is further refined to produce an oil practically removed of flavor and impurities. Sunflower oil is made by crushing, mashing and filtering sunflower seeds into a fine oil. They're typically found in processed foods and snack items with a longer shelf-life, so double-check those, too. Moreover, grapeseed oil (like most seed oils) has a bad omega-6 to omega-3 ratio—you want the ratio to be low and grapeseed’s is 676 to 1. Oils, which are considered fats, are an integral part of cooking. Monounsaturated: Round out the list with fats like avocado and olive oils, which may boost good cholesterol. Smoke Point. Grape seed oil vs Avocado oil - In-Depth Nutrition Comparison. 570 F. 271 C. Butter. Smoke Point: 520 degrees. Soybean oil is made in a similar method to peanut oil. Although it's mostly comprised of saturated fat, the type of saturated fat (MCT's--medium chain triglycerides rather than long chain) are metabolized differently and pose less risk on cholesterol and heart disease. And because it's virtually flavorless, it lets top-notch ingredients stand out (like the balsamic vinegar you lugged back from Italy).2. Hydrogenated oils and fats are extra-saturated and can increase "bad" LDL cholesterol and decrease "good" HDL cholesterol. All fats have about 120 calories per tablespoon, so moderation matters (fats should make up 25 to 35 percent of total caloric intake). See our picks for the most and least healthy oils for cooking, after the jump. The result of pushing an oil past its smoke point is terribly bitter, scorched, and burnt tasting food—yuk.