Wednesday, April 04, 2007
Oil Smoking Points
In my review of avocado oil I noted the high smoke point claimed by Olivado, the manufacturer, and quasi-confirmed by my experience doing some particularly hot sauté without turning the kitchen into a set from the Towering Inferno. In discusing smoking points with a family friend, I ended up doing some online research and found, of course, that CookingForEngineers.com had an entry with the smoking points of many types of oil. Thought I'd pass it on for those that might find it interesting and useful.
