Smoke point vs. boiling point: 3 reasons it defines a cooking oil

  • June 16, 2021
  • Posted by:admin
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Smoke point vs. boiling point is a piece of essential information for your cooking oil selection.  

Smoke point vs. boiling point of an oil indicates its safety feature in cooking. Knowledge about these data helps you cook safely, which can control the chance of producing free radicals, keeps heart health at par, and ensures control over the harmful cholesterol level in the body. 

What is the smoking point of oil?

The smoking point of an oil signifies the heat-bearing capacity of oil. After reaching the smoking point, an oil starts releasing bluish smoke from it, and it ensures that it is no more stable against heat. Oil starts decomposing and tends to produce fumes and toxic elements like free radicals, which are harmful to the body. To understand the versatility of oil, comparing the smoke point vs. boiling point of the same helps a lot.

In cooking, the smoke point of an oil is significant because it defines the temperature range up to which the oil will act stable.  For example, if we define ghee by its smoking point, it is 485 degrees Fahrenheit.

The smoke point of ghee is higher than other common cooking oils, and that makes it a safer cooking oil overall, especially for high-temperature cooking like baking, roasting, sauteing, deep-frying, etc. Smoke point vs. boiling point is an important feature for cooking oil selection.  

Smoke point vs. boiling point: The boiling point of oil

The boiling point of an oil is the temperature at which the vapor pressure of oil equals the pressure around the liquid, and the liquid gets converted to vapor. 

The boiling point of oil means the temperature when it starts boiling, and it is the temperature just below the smoking point. The slight difference of Smoke point vs. boiling point of an oil often gives us an impression that the smoking point and boiling oil are always the same, but it is not.  For example, the smoking point of pure ghee clarified butter is 485 degrees Fahrenheit. Still, the boiling point of ghee is 482 degrees Fahrenheit.

Smoke point vs. boiling point
Smoke point vs. boiling point

The smoke point is also called a burning point or flashing point. You can cook with ghee within its boiling point, but once ghee reaches its smoke point, it is not wise to cook with that burned ghee as it may catch fire because of its flammable nature.  

If we compare the smoke point vs. boiling point of ghee, we should keep in mind that cooking on the boiling point of ghee is health safe. At the boiling temperature, ghee retains its stability at the borderline of its tolerance, but once you reach the smoking point, ghee becomes unstable. Hence it is not ideal for cooking.

The benefits of high smoking point of ghee

Ghee as a cooking fat offers some distinctive advantages for cooking due to its high smoke point.  These are:

  • Ghee acts stable in high-temperature cooking, whereas other cooking oils fail to withstand the high-temperature cooking heat.
  • Ghee in cooking offers support to prevent the formation of free radicals in the body. This is a natural way to avoid cancerous diseases as the formation of free radicals in the body is assumed as one of the reasons for carcinoma.
  • Ghee is versatile cooking oil. You can use it for cooking all types of cuisines, which not only acts safe. Also, it adds a distinctive flavor to the cooked dishes.

However, only pure grass-fed ghee can offer you the high smoke point benefit. You should use grass-fed pure ghee that is made using the best quality grass-fed milk fat.  For example, you may try Milkio Grass-fed ghee, a pure New Zealand product. It offers an assured quality backed by 150 years of deep dairy practice and grass-fed organic dairy tradition.

Smoke point vs. boiling point
Smoke point vs. boiling point

Why New Zealand?

“The spirit of dairying in New Zealand is the spirit of ingenuity. We create more than 1500 products and product specifications from our milk, and thanks to generations of adventurous and creative dairy people, these products can be found in all corners of the planet. Our inventiveness has led to the creation of products, such as whey protein, for specialized nutrition needs that support the wellbeing of consumers.”

Our natural advantage

New Zealand is favored by nature when it comes to making milk, with a climate, soils, and abundant water that create a perfect environment for growing grass. Our cows can access pasture year-round, meaning space to roam and follow their natural inclinations to be outdoors. Our geography means New Zealand is free from many pests and diseases, supporting healthy cows and allowing us to farm with a lighter hand.”

-Source: NZ Story

About Milkio Grass-fed milk

Milkio grass-fed ghee is a pure New Zealand-made dairy product.  Milkio grass-fed ghee is cooked from 100% grass-fed milk fat and offers the best scale of ghee nutrition.  It is a natural product without synthetic color, flavor, and preservatives, and is certified by the USDA for its 100% purity.

Milkio grass-fed ghee offers a sigh smoke point and that makes it a safe cooking oil. You can use Milkio grass-fed ghee safely for high-temperature cooking. In terms of smoke point vs. boiling point, Milkio grass-feed ghee is an ideal choice for a smart kitchen and healthy cooking.  

Want to buy Milkio Grass-fed ghee: place your order at e-commerce Milkio

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