I'm referring to any/all cooking oils. I am wondering what temperatures cause significant degradation in quality or rancidity.
As I know almost all cooking oil become unhealthy and toxic when the "smoke point" is reached. Every oil has a temperature point that should be never reached, as follows:
For mechanic extra virgin oils:
- flax, safflower and sunflower oil - 107 C
- walnut and peanuts - 160 C
- coconut, soy, corn and sesame oil - 177 C
- extra virgin olive oil - 190 C
The regular cooking oils have "smoke point" even higher like over 235 C so it's better to use those for cooking and let extra virgin ones for salads and cold dishes.
Or just be aware to not see smoke while cooking with oil:)
Me, I'd suggest butter instead, because at higher temperature butter turns to "ghee" which is quite healthy. - avocado oil - 190 - 204 C - almonds and grapes oil - 216 C - palm oil - 235 C