Optimal selection of culinary oils: Which are suitable for frying, steaming, and baking – an analysis of smoke point and applications
Mia Hoffmann
2026-03-21
4 min. read
Optimal selection of culinary oils: Which are suitable for frying, steaming, and baking – an analysis of smoke point and applications
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The food market provides a diverse selection of edible oils, varying in composition, origin, and thermal properties. Do you automatically reach for the same product, assuming it will perform well in every culinary scenario? A thoughtful choice should consider not only flavor but also thermal stability, fatty acid composition, and production method. This article presents comprehensive criteria for selecting the appropriate oil based on cooking techniques. Before settling on a specific product, consider which parameters are most critical to you—whether it be high processing temperatures, health benefits, or the intensity of aroma.
Point of smoke
The smoking point is the temperature at which the heated fat loses its nutrient value and begins to break down into glycerol and free fatty acids. It is accompanied by the formation of an unpleasant odorful smoke containing carcinogenic substances, including acrolein. The smoke point is mainly dependent on the amount of free fats in the oils. The temperature of the fat is higher than that of the fats. The oils are used for heat treatment (cold, cold, cold) and must be characterized by an appropriate temperature the flavor of these fats is improved. The fats extracted from coconut oil are then processed into a fast-growing, resistant to cold forming compound. The fat extracted in the oil is then only extracted after the oil has been refined from the raffina oils (O230 O2102 O230O260 O240 O260O240O210O220O2O20) O2202O 230 O2O10O O2 230O2 O 230O O O2 O O 230 O O O 210
Oils for baking
Baking is a type of food processing that involves the use of hot air (180 250 o C) per semi-product. To ensure that the process is safe and that carcinogenic compounds are not produced, an oil whose smoke point does not exceed the baking temperature should be used.
It's oil for frying
To choose the best oil for frying, choose a refined one with as many monounsaturated fatty acids as possible and as few polyunsaturates as possible, which are particularly volatile and heat-sensitive. The best choice here will be oils: avocado, sesame, peanut, rice, grape seed, pickled.
Oil for choking
Drowning is another type of heat treatment of food. It consists of the initial fattening of the product (160 °C to 180 °C) and then cooking it under cover with a small amount of water (100 °C). The frying process here is much shorter and safer for health. Refined oils can be used for choking: rapeseed, peanut, soybean, sesame, avocado, coconut, grape seed, rice, olive oil.
It's an oil for the cold
They are a source of unsaturated fatty acids, natural antioxidants and vitamins A, D, E, K. As a result, they have many beneficial health benefits, including: improving memory and concentration, regulating blood sugar and cholesterol, cleansing and supporting digestion, helping with preservation, delaying aging, improving the appearance of hair, skin and nails, and having a beneficial effect on the nervous system, blood acid, antioxidant properties, etc.