Cooking oils transfer heat effectively during cooking or add rich flavor with a finishing drizzle. But no single oil excels at both.
Many oils are refined before sale to remove impurities, clarifying them and boosting their smoke point—the temperature where they break down and produce off-flavors or smoke.
This refinement allows oils to reach higher temperatures for cooking without burning, keeping your dishes perfectly seared.
Key rule: The clearer the oil, the higher its smoke point and the more neutral its flavor.
Confused about which oil to reach for? Here's our expert-backed guide based on real kitchen testing and culinary standards:
Smoke point: 230°C
Peanut oil shines for frying thanks to its high smoke point and mild, nutty flavor that doesn't overpower dishes.
Smoke point: 180–200°C
Versatile and affordable, rapeseed oil—also known as canola—is ideal for everyday sautéing. Blend it with olive oil for a lighter salad dressing.
Smoke point: 200°C+
Grapeseed oil retains heat exceptionally well for pan-searing fish and meats, though its premium price makes it less ideal for deep frying.
Smoke point: 190°C
Great for quick frying—stick to moderate heat to preserve its fruity notes without bitterness.
Smoke point: 160°C
Cloudy and robust with natural sediment, this oil is best as a finishing spritz post-cooking to avoid hitting its low smoke point.
What's your favorite cooking oil and why? Share your tips in the comments—we'd love to hear from you!
