The smoke point is the moment when the oil starts to emit a bluish smoke after reaching a certain temperature. The more free fatty acids there are in it, the faster it starts to smoke. What does the smoke point depend on?

Most often, oil is extracted from seeds, nuts, or fruits through grinding and pressing. If it’s bottled immediately after this process, then we get cold-pressed oil, or unrefined oil, which retains its natural aroma and color. It contains minerals, enzymes, and other compounds that shouldn’t be heated.

To make oil that can withstand high temperatures, it needs to be refined, bleached, filtered, and heated to a high temperature to remove all of the foreign compounds. The result is refined oil with a neutral smell, a higher smoke point, and a longer shelf life.

When it comes to the production of clarified butter, or ghee, the same process is carried out: heat-sensitive components are extracted from the butter to raise its smoke point.

Comments to article «What Oil Is the Best for Frying»