We now know that smoke point isn’t as big a deal as previously thought.
That’s especially true in the case of EVOO, whose polyphenols and high concentrations of monounsaturated fats help keep the oil stable when heated.
In research that heated a variety of cooking oils to 464 F (240C) and then held them at 356 F (180C) for several hours, EVOO remained more stable than any other oil tested, including canola oil.11
🟡 The case for expeller-pressed canola oil
One of the more affordable cooking oils on the shelf, canola oil, is made from a Canadian-made hybrid of the rapeseed plant.
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