When fats are heated beyond their smoke point (the temperature where an oil begins to burn and smoke) they become toxic, creating free radicals and carcinogens. Generally speaking, saturated fats are more stable than unsaturated fats as they are not as easily damaged by heat, light and air, making them an excellent choice for cooking. Below are some of the healthiest and safest fats for cooking. Bon appetit!
- Avocado oil, naturally-refined (smoke point 520°)
- Avocado oil, unrefined, cold-pressed (smoke point 375°)
- Butter, grass-fed (smoke point 300°)
- Coconut oil, virgin and cold-pressed (smoke point 350°)
- Coconut oil, refined (smoke point 450°)
- Duck fat (smoke point 375°)
- Ghee or clarified butter (smoke point 485°)
- Lard, pasture-raised (smoke point 370°)
- Olive oil, extra virgin (smoke point 375°)
- Tallow, grass-fed (smoke point 400°)