Are the Smoke Points of Cooking Oils Really Important? | Serving Up Science

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Not all cooking oils are created equal. With so many options available -- from coconut, to vegetable, to olive oil, and more -- what’s a home chef to do? Sheril explores characteristics of cooking oils and offers solutions to this cooking conundrum.
Oils are everywhere! In chips, crackers, salad dressings, granola, sauces, cereal, plant-based meats -- pretty much any packaged food in your pantry. When it comes to what we do in the kitchen, selecting the right oil is about temperature, taste, and impact on health.
Serving Up Science is a production of WKAR, in association with PBS Digital Studios, with funding provided by the National Science Foundation.
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Serving Up Science is hosted by history buff, science writer and foodie Sheril Kirshenbaum, who gives you science-backed tips to make your favorite foods even better.