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.

Olive oil has evolved from a kitchen staple to a luxury ingredient, elevating dishes in both fine dining and home kitchens.

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

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 ...

Seed oils — plant-based cooking oils often used in processed, packaged foods — have been linked to an increased risk of colon ...

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." ...