Among vegetable oils, olive and peanut oils are the most resistant to heat. But it is important not to exceed their critical temperature. Because when the latter is reached, toxic substances are formed. Heated bodies decompose into acrolein, which is toxic and irritating to mucous membranes.
The critical temperatures for each oil
Peanut oil: 220°
Olive oil: 210°
Coconut oil: 220°
Palm oil: 230°
Sunflower oil: 160°
Rapeseed oil: 160° but its omega 3s are destroyed
Reminder on cooking temperatures
Gentle steam cooking is done at 100°C
Cooking in a frying pan varies from 50°C for really gentle cooking, up to 150°C/160°C (with some plates, it goes higher, around 180°)
A wok cooking rises to 160 ° / 180 °
Frying is done at 170° / 200°C
We do not forget that only raw oils retain their nutrients and that frying must remain exceptionally cooked.
Read also :
The French lack omega 3
Canola oil: a healthy food for diabetics
Olive or rapeseed: which oil is better for your health?
