The Best High-Temperature Cooking Oils That Aren't Peanut Oil

There are several high temperature cooking oils apart from peanut oil such as refined almond oil, refined canola, refined rapeseed oil, refined safflower oil, refined sesame, refined and unrefined sunflower oil, avocado oil and coconut oil. However, for deep frying and high-heat cooking, refined oils are recommended.

Oils have a smoke point; a smoke point is that critical temperature whereby the oil starts to smoke and burn. Once oil reaches its smoke point, it begins to break down and lose essential nutrient elements and consequently watering down the flavor of the food.

Safflower Oil

This oil is made from safflower seeds. It appears colorless and has a very faint flavor. It is also high in monounsaturated fats, which are healthy for your heart, according to the American Heart Association. The smoke point of safflower oil is quite high at around 450. Safflower oil does not solidify when refrigerated.

Sunflower Oil

Sunflower oil is all-purpose oil made from sunflower seeds. It is pale yellow in color and odorless. It has a smoke point of 450 and is a good source of Vitamin E.

Sesame Oil

Sesame oil is dual-flavored oil made from sesame seeds. It has a light nutty flavor and a dark strong flavor. The light sesame oil is ideal for deep frying and cooking whereas the dark flavored is suitable for flavoring food. Sesame oil has a smoke point of 410 and has a high concentration of polyunsaturated fats.

Almond Oil

This type of oil is remarkably clean and has neutral flavors. Almond oil is best used in cold dishes since heat destroys its delicate aroma.

Canola Oil

Canola oil has the highest concentration of the heart-friendly monounsaturated fats quality after the olive and sunflower oil. It can be used as a salad dressing, for baking and also for frying .The neutral tasting oil is obtained from rapeseed, mustard equivalent from which uric acid, a bitter toxic substance has been removed. Since rapeseed is mostly sprayed with pesticides, be sure to look for organic expeller-pressed brands of this oil.

Soybean Oil

Unrefined expeller-pressed soybean is quite costly since soybean oil is hard to extract using natural processes. Soybean oil has a strong distinctive aroma which some individuals may like and while others may hate. This oil has a dim yellow color and it is more vulnerable to rancidity or oxidation than corn oil or olive oil.

Corn Oil

Corn oil is great for cooking since it can withstand high temperatures without smoking. It is made from the germ of the corn kernel and is almost flavorless. This type of oil is used to make mayonnaise, margarine and salad dressings since it is high in polyunsaturated fats.

Avocado Oil

There is a notable similarity in the composition of olive and avocado oil. However, the avocado oil has a slightly nutty taste. You can use this oil when cold or cook with it since it tends to have similar uses as olive oil. Avocado oil is high in polyunsaturated fats hence it can be used to twist salads dressings.

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