Category: High heat cooking

With a smoke point reaching up to 520°F (271°C) for its refined version, avocado oil stands out as a premier choice for high-heat cooking methods such as searing, frying, and roasting. Its exceptional thermal stability and neutral flavor make it a versatile and healthy option for the modern kitchen.

Extra virgin olive oil has a smoke point as low as 325-375°F, while refined olive oil can withstand much higher temperatures, showing that whether olive oil will burn at 425 depends heavily on its grade. This variability is key to understanding its best culinary uses.

For centuries, beef tallow was a kitchen staple before being replaced by industrial seed oils in the 20th century. This rendered beef fat, made from slowly heating beef suet until it melts and clarifies, is making a comeback due to its impressive stability and superior flavor.