4 ms·
The concern I have with vegetable oil is if you heat it past the smoke point, you end up creating toxic compounds. The saturated fats are most stable. Source:
by beejiu 9mo ago
The concern I have with vegetable oil is if you heat it past the smoke point, you end up creating toxic compounds. The saturated fats are most stable.
Source: https://www.bbc.co.uk/programmes/articles/3t902pqt3C7nGN99hVRFc1y/which-oils-are-best-to-cook-with https://www.bbc.co.uk/programmes/articles/3t902pqt3C7nGN99hV...
I prefer lard because it's slightly lower in saturated than tallow, and doesn't alter taste so much.
- galleywest200 9mo agoPretty much all, if not all, cooking oils/fats when heated past the smoke point create this problem. Avocado oil has a smoke point of 500F, which is what I use for high heat cooking. By contrast lard is only 370F, which means it supplies less flexibility than avocado oil. [1]: https://en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils https://en.wikipedia.org/wiki/Template:Smoke_point_of_cookin...