Avocado Oil Often cited as the gold standard for high-heat cooking, avocado oil boasts an impressive smoke point ranging from 480°F to 520°F (250°C to 270°C). Fats and oils are composed of triglycerides, which break down when exposed to high temperatures.
How to Choose Oils That Resist Breakdown and Maintain a High Smoke Point
The smoke point of an oil, the temperature at which it begins to break down and smoke, dictates not only the flavor profile of your food but also the stability of the fats you are consuming. They are highly processed to remove impurities, resulting in a thin viscosity and a completely neutral flavor.
This high threshold is due to its high monounsaturated fat content, similar to that of olive oil, but with a more neutral flavor profile. This thermal degradation leads to smoking, foaming, and the formation of free radicals.
How to Keep Oil from Breaking Down During High-Heat Cooking
Refined oils generally possess higher smoke points because the processing removes impurities like free fatty acids and particulate matter that burn at lower temperatures. Extra-refined variants can push this slightly higher.
More About What oil has a high smoke point
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