NISH GURME

Use of Olive Oil as Frying Oil

The frying process we do at home is on average 180-200 degrees, the smoke point of olive oil is between 190-240 degrees depending on the method used to obtain the oil, the burning point is even higher thanks to the antioxidants and oleic acids it contains, it can be used safely in frying. Using olive oil as frying oil can be seen as a healthy alternative.

Smoke and Burning Point: The smoke and fire point of olive oil produced under the right conditions, suitable for the harvest period, should generally be expressed as a range rather than an exact value. This range may vary depending on different olive oil types and production methods.

In general, the smoke point of olive oil is considered to be between 200-220°C (392-428°F) and the burning point is considered to be between 225-243°C (437-469°F). Smoke point refers to the temperature at which oil begins to produce smoke when exposed to high heat. The fire point refers to the temperature at which the oil begins to burn. The difference between the two values shows how durable the oil is in terms of health and how safe it is to use at high temperatures.

The kitchen equipment we use at home (Teflon pans, stainless steel pots, cast iron, aluminum pans, etc. burn at an average of 200-260 °C. The surface on non-stick pans starts to melt at 260 °C.

The highest temperature that can usually be achieved on standard household stoves is approximately 260-290°C (500-550°F).

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