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.

Some cooking oils are better to use when cooking with high heat — such as searing or frying. These can withstand higher temperatures without smoking or burning, says Czerwony. Oils with a high ...

While we pay attention to the food we intake, do we check the quality of the cooking oil that we use? It is necessary to make ...

Trans fats, linked to heart disease, can come from junk food or by cooking certain vegetables in oil at high temperatures.

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

Cooking garlic and onions in vegetable oil at high temperatures can generate trans-fatty acids (TFA) and can prove to be detrimental to heart health, claims a study by Japanese researchers. TFAs are ...

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." ...

It’s important to choose a coconut oil with a high smoke point if you plan to use it for high-heat cooking methods like frying. Look for oils with a smoke point of at least 350°F. When it comes ...