Choosing the Right Cooking Oil to Use for High Heat Cooking
There are different ways of cooking a dish; you can boil, saute, fry, or eat it raw. If you are making snacks like fries or chips, then you will have to fry them deep. Different oils in the market can be used for other cooking methods. It is essential to understand the properties and uses of different cooking oils to choose the best suitable oil for your choice of cooking method. Its smoke point and flavour determine the usability of an oil.
Read on to learn what makes an oil usable for different cooking methods
Smoke Point
The smoke point of cooking oil refers to the limit after which the oil starts releasing smoke. For example, Refined Sunflower Oil starts releasing smoke after crossing 440°F, Canola Oil after 400°F, and Avocado Oil after 520°F. Oils release smoke because the fats present in them start breaking down. This also leads to a release of free fatty acids that bring the smoke point lower.
If you use an oil like olive oil (low smoke point between 374–405°F) for deep frying, it will give a burnt flavour and develop carcinogenic elements that will harm you. But if you use oils like Bail Kolhu Mustard Oil (high smoke point of 480°F) for deep frying, it will keep the flavour intact and won't even compromise the nutrient value of your ingredients.
Factors that affect the Smoke Point and Usability
Refining
Refined oils usually have high smoke points because the process of refining them removes fatty acids and other impurities that lead to the smoking of oil.
Types of Fats Present
There are three types of fats present in cooking oils that establish their smoke points. If oil is rich in polyunsaturated fats, then it will have a low smoke point; if it is rich in monounsaturated fats, it will have a medium smoke point. But oils rich in saturated fats mostly have a high smoke point.
Age
The third factor affecting a cooking oil's smoke point is its age. With age, it starts losing its effectiveness. It happens because of its exposure to heat, air and water.
Why is Kachi Ghani Mustard Oil the Best Oil for High-Heat Cooking?
Some of the most commonly used cooking oils in the Indian kitchen are refined vegetable oils, Palm oil and Kachi Ghani Mustard Oil Kachi Ghani Mustard Oil. Refined oils have their drawbacks due to the chemical refinement process and involvement of trans fat. However, if you switch to mustard oil for all cooking methods, it will significantly benefit you because of its benefits. The following points list these benefits in detail: .
High Smoke Point
Mustard oil is ideal for high-heat cooking because it has a high smoke point of around 480°F. So, even if you use it for methods like frying, roasting, baking, and grilling, it won't release smoke.
Retain Nutrients
The major problem with maximum oils used for high-heat cooking is that they lose their nutrient value. But mustard oil keeps its nutrients intact because of monounsaturated fatty acids; these acids don't degrade when put in high heat.
No Trans Fats
Another factor that makes cold-pressed mustard oil the best cooking oil for deep frying is that it has no trans fatty acids. Moreover, it has a balanced ratio between Omega 3 and Omega 6 fatty acids. All these points explain what makes cooking oil ideal for high-heat cooking methods like deep frying, shallow frying, sauteeing etc. So, if you want to buy the best cooking oil for such high-heat cooking, then you must get your hands on Bail Kolhu Kachi Ghani Mustard oil, as it will retain all the necessary nutrients even when you heat it for frying purposes
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