If you use unsuitable oils, they might degrade, produce smoke, or even turn toxic when subjected to high heat. Hence, the significance of high-temperature cooking oils cannot be overstated.

With a high smoke point of about 520 degrees, avocado oil is an excellent choice for high-heat cooking methods, such as ...

Seed oils like corn and canola are linked to inflammation and potential risk of cancer. Avocado oil, rich in monounsaturated ...

It also causes the oil to taste rancid and can ruin your meal. Some cooking oils are better to use when cooking with high heat — such as searing or frying. These can withstand higher temperatures ...

A recent study reveals that cooking with certain oils like sunflower, canola, and corn, may increase the risk of colon cancer ...

With new studies suggesting seed oils, such as sunflower and rapeseed, might be implicated in cancer growth, Libby Galvin ...

Sunflower oil is a type of seed oil, which many people think come with health risks. Dietitians explain the pros and cons of ...

Seed oils have become a growing topic of discussion on every corner of the internet from food bloggers and nutritionists to ...

There are several healthier alternatives available that not only provide nutritional benefits but also enhance the flavour of ...

Whenever you fry up with such a selection, you won't need to worry about exceeding their smoke point which, as Wang points out, is what makes these oils "suitable for high-temperature frying." ...

and if cooking at a high heat, use oils with a higher smoke point." For home cooks curious of the best examples, Cochrane said "avocado, peanut and canola oil all have high smoke points." ...