Virgin coconut oil has
a slightly higher smoke point than virgin olive oil, which makes it more suitable for high heat cooking.
Not exact matches
It has a
high smoke point of 374 °F / 190 °C
slightly less than Tallow.
We've found that due to its
higher smoke point that we get a
slightly crispier result from Tallow and that it seals the food quicker.
Grapeseed oil's
smoke point is
slightly higher if you want an oil with similar flavour, and some oils like sunflower and safflower (both of which I'm allergic to) have super
high smoke points so you don't have to worry about using them in baking.