Why is the 'smoke point' important?

A 'specific' oil's smoke point is the temperature at which it will stop glistening and start to burn and smoke instead, imparting an acrid (unpleasant taste and smell), meaning burned flavor to the foods you are using it to cook. This will occur when the compounds in the oil break down as a result of 'too much' heat exposure.

Before you put up as much cooking oil as you can, consider what you will be cooking and how you will be cooking it in a grid down situation, which means there would be no electricity. What now? You may have a couple of favorites, so there is no Good sense in putting up oils that you really do not use.

The only time I use Sesame Oil is when I am making a 'Terijaki Marinade' and that's using only 1 Tbsp. every time I make it, but we do LOVE it. I marinade chicken breasts and then freeze them, two (2) per ZipLoc. A few bottles of Sesame Oil for long-term should do the trick.

I do use a lot of Bacon Grease, Butter, Canola Oil, Ghee (Clarified Butter), Olive Oil and Coconut Oil. I have peanut oil, but I have never used it. Put up what you will use.

I make my own Ghee (it is so easy), which you can find a ton of YouTube videos to make your own. It's too easy not to do it yourself.

Air, Light, Heat and Water are the enemies of cooking oils. Keep all oils tightly sealed in a cool, dark place. If they come in a translucent bottle, wrap them in foil to extend the shelf life. And DO NOT store your cooking oils on the stove.

"The higher a fat's smoke point,
the more cooking methods it can be used."

Almond Oil has a smoke point of about 430°. ALMOND OIL

Avocado Oil has the highest smoke point at 520°. AVOCADO OIL

Bacon grease has a smoke point of about 325°. BACON GREASE

Beef Tallow has a smoke point of about 400°. BEEF TALLOW

"The higher a fat's smoke point,
the more cooking methods it can be used."

Butter has a smoke point of about 302°. BUTTER

Canola Oil has a smoke point of about 400°. CANOLA OIL

Castor Oil has a smoke point of about 392°. CASTOR OIL

Coconut Oil has a smoke point of about 400°. COCONUT OIL

"The higher a fat's smoke point,
the more cooking methods it can be used."

Corn Oil has a smoke point of 450° refined, 352°unrefined. CORN OIL

Flaxseed Oil has a smoke point of about 225°. FLAXSEED OIL

Ghee has a smoke point of about 482°. GHEE (CLARIFIED BUTTER)

Grapeseed Oil has a smoke point of about 420°. GRAPESEED OIL

"The higher a fat's smoke point,
the more cooking methods it can be used."

Hemp Seed Oil has a smoke point of about 325°. HEMP SEED OIL

Lard has a smoke point of about 374°. LARD

Margarine has a smoke point of about 420°. MARGARINE

Olive Oil has a smoke point of 374° - 405° depending on type. OLIVE OIL

"The higher a fat's smoke point,
the more cooking methods it can be used."

Palm Oil has a smoke point of about 450°. PALM OIL

Peanut Oil has a smoke point of about 450°. PEANUT OIL

Rice Bran Oil has a smoke point of 450°. RICE BRAN OIL

Safflower Oil has a smoke point of about 225° to 510° depending on type. SAFFLOWER OIL

"The higher a fat's smoke point,
the more cooking methods it can be used."

Sesame Oil has a smoke point of 350° refined, 510°unrefined. SESAME OIL

Soybean Oil has a smoke point of about 453°. SOYBEAN OIL

Sunflower has a smoke point of 225° to 453° depending on type. SUNFLOWER OIL

Vegetable Oil has a smoke point of about 428°. VEGETABLE OIL

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