Whatever fats you choose to use in your preparations, it is important that you choose the right variety and that you never use too high a temperature. First heat your pan over medium heat and then add the fat.
A golden rule is never to let the oil get too hot and certainly never to let it burn, as this releases harmful and sometimes even toxic substances.
Burnt fat causes carbonisation; brown stains on the non-stick coating of your pan so that food can stick to the pan.
If you opt for oil, preferably use ordinary (cheap) olive oil, peanut oil, sunflower oil or corn oil. It is better not to heat flaxseed oil and extra virgin olive oil.
Butter is mainly used by chefs for frying. You can choose between authentic butter or margarines specially developed for frying. Frying butter contains up to 97% fat and from this butter, the moisture has largely been removed. Moreover, substances are added to this butter so that it colours brown faster and spatters less. Fats such as semi-skimmed butter and minarines with less than 40% fat are not suitable for frying. They contain too much water, which can splash out when heated.
SMOKING POINTS OF COOKING FATS & OILS
- Fat/Oil Smoke Point (°C)
- Avocado oil 271 °C
- Butter 177 °C
- Canola oil (refined) 204 °C
- Coconut oil (extra virgin) 177 °C
- Coconut oil (refined) 232 °C
- Corn oil 227 °C
- Flaxseed oil 107 °C
- Ghee (clarified butter) 252 °C
- Lard 188 °C
- Olive oil (extra virgin) 191 °C
- Olive oil (virgin) 199 °C
- Olive oil (extra light) 242 °C
- Peanut oil 232 °C
- Sesame oil (unrefined) 177 °C
- Soybean oil (refined) 38 °C
- Vegetable oil 205 °C
- Vegetable shortening 182 °C