In this HealthBit I wanted to explore the various types of oils available for cooking and for what they’re best used. If you are unfamiliar with the term “smoke point,” what it refers to is the point at which the oil starts to smoke when heated. Oils with a high smoke point are best for cooking, and can sustain high heat. Those with a low smoke point are best used without heating, or heated over very low heat. Letting oils that have a low smoke point reach a temperature that is too high, not only creates smoke, but can create carcinogenic (cancer-causing) byproducts. Among those listed here, the ones we use in our house are avocado oil for higher heating, regular (refined) olive oil for light sauteing, and extra virgin olive oil for drizzling over already cooked or raw food.
