Prepare your own salad dressings with olive oil and herbs, use as a mayonnaise alternative and
avoid high temperature cooking that can initiate the natural occurrence of free radicals forming in food.
Tallow - I prefer it to any other oil for searing beef but you could substitute other
high temperature cooking oils like canola or peanut oil if you don't have any tallow on hand.
Because of its higher amylose content and higher gelatinization temperature relative to corn, tapioca and potato native starches, it shows excellent stability
in high temperature cooking and under variances in pH levels.
It is commonly believed that olive oil is best served cold, and shouldn't be used for
high temperature cooking due to its low smoke point, so why not pour a bit over a salad or vegetable snack?
So the question remains: what type of fat or oil can you use (safely) for
high temperature cooking, such as roasting, baking, sautéing, and stir - frying?
But ceramics can do something other grills can't:
high temperature cooking.
Ghee has one of the highest flash points (485ºF) which make this oil the best choice for
high temperature cooking.
Organic Canola Oil is perfect for
high temperature cooking (smoke point is approximately 470ºF) such as sautéing, searing and frying, yet it's just as suitable as a finishing drizzle for your favorite salads and other dishes.
Grape seed oil has a very high «smoke point», and is great for
high temperature cooking.
Avoid using these oils for
high temperature cooking.
Coconut oil has an extremely high level of saturated fat, after all, but that also makes it excellent for
high temperature cooking.
Recommended Usage: Coconut Oil is ideal for moderate to
higher temperature cooking.
Which oils are best for
high temperature cooking?
I wrote here about which fats to use and which to ditch, and which are best for
high temperature cooking / frying, so read this post for more background info.
It's great for
high temperature cooking.
High temperature cooking, and for too short a time, results in watered down, non-gelling liquid.
Avocado oil, coconut oil, and ghee are all better suited for
higher temperature cooking.