What is the smoke point of your oil in Fahrenheit?
612627
I don't know the degree as I never paid attention to it. However, using a frying pan on High (electric) when I did get smoke it was not very much. I used it for making scrambled eggs, fried eggs, salad dressings. It is very light and there is no oily taste. I don't deep fry but, I think it would be great for deep frying. I use it instead of Olive Oil.
612628
Beth, sorry I can't answer that as I even checked on the bottle and it doesn't say. I use it for frying, salads, in baking etc. and this is my second order. This time I got two 1/2 gallons of it. I have noticed a difference in my cholesterol. I am a heart transplant patient and my husband is a stroke patient. so this is important to us. It gives us a little more lea way in cooking. Sure hope this helps.
612629
We don't know the exact number. But we have used this oil for deep frying. This oil seems to be similar to coconut oil or Mazzola corn oil
612630
According to Google..490 degrees. It should be fine for deep frying. I have not tried it, so I am not speaking from "experience"
976237
Lodge cast iron can handle a sustained 500 Fahrenheit degrees and more. The melting point of cast iron is 2150 degrees Fahrenheit. What are you cooking that needs this temperature?
1788525
Quite frankly, I don't know. When I fry I move everything outdoors. I don't like the lingering odors. I would imagine the heat from the oil would transmit pretty well to the exterior surface since there is not much space between the oil resevoir and the exterior housing.
1206275
Coconut oil has a relatively high smoke point for an unrefined oil While there are some that have higher smoke points (avocado, ghee, lard) they are mostly hydrogenated (refined) seed oils and should be avoided as not being healthy. When oils begin smoking at high heat they become oxidized which again isn't healthy. What's important is to consume oils that have been extracted by cold pressed methods opposed to high heat. Most seed oils are extracted using high heat and come oxidized in the bottle. This is why seed oils become rancid with a shelf life around 1 year.I use coconut oil for almost all oil consumption and find it makes great popcorn. Just watch the heat. Coconut oil has a relatively high smoke point for an unrefined oil While there are some that have higher smoke points (avocado, ghee, lard) they are mostly hydrogenated (refined) seed oils and should be avoided as not being healthy. When oils begin smoking at high heat they become oxidized which again isn't healthy. What's important is to consume oils that have been extracted by cold pressed methods opposed to high heat. Most seed oils are extracted using high heat and come oxidized in the bottle. This is why seed oils become rancid with a shelf life around 1 year.I use coconut... » Read More Coconut oil has a relatively high smoke point for an unrefined oil While there are some that have higher smoke points (avocado, ghee, lard) they are mostly hydrogenated (refined) seed oils and should be avoided as not being healthy. When oils begin smoking at high heat they become oxidized which again isn't healthy. What's important is to consume oils that have been extracted by cold pressed methods opposed to high heat. Most seed oils are extracted using high heat and come oxidized in the bottle. This is why seed oils become rancid with a shelf life around 1 year.I use coconut oil for almost all oil consumption and find it makes great popcorn. Just watch the heat. « Show Less
1744974
The heat comes from your bbq. Just keep it on low. I love my smoke meister Check YouTube. You will find videos there
457096
The markings on the unit itself says 375°F. I just put a candy thermometer in mine with canola oil in it. It was between 365 - 380.
1424296
Though I can't say for sure; refined avocado oils have a smoke point of around 520° F. It is much higher than anything else I use including ghee and macadamia nut oil. When I need the highest of heat I always grab this avocado oil.
1682261
I have an Induction top. Using Avocado Oil, the highest smoking point next to peanut oil. My highest heat level not counting Power Boost is 9. I do the majority of my stir frying at 6. I will start heating at 8 but pretty quickly reduce to 6 cast iron takes a little longer to heat but holds the heat longer. The pan is ready to cook when a drop of water disappears in 1 to 2 seconds. My advice use Avacado or peanut oil put in pan after its hot. Heat pan at the highest temp that will not cause excessive smoking. I use mine every day and not just for stir fry.
465180
You can reuse oil until it starts to smell funny, darkens, or smokes. You should pay attention to the type of oil you use and the temperature you heat it to (the smoke point). For example, if you use refined canola oil as long as you dont exceed 400 degrees F it should last a long time. Or refined corn oil is good up to 450 degrees F. You generally wouldn't fry at these temperatures so fry on!
1421042
The following table presents smoke points of various fats: Fat Quality Smoke Point Almond oil 420F 216C Avocado oil Refined 520F 271C[5] Avocado oil Un-Refined, Virgin 375-400F 190-204C Butter 250-300F 121-149C Canola oil Expeller Press 375-450F[6] 190-232C Canola oil High Oleic 475F 246C Canola oil Refined 400F 204C[1] Castor oil Refined 392F 200C[7] Coconut oil Extra Virgin (Unrefined) 350F[8] 177C Coconut oil Refined 450F 232C Corn oil Unrefined 352F 178C[7] Corn oil Refined 450F 232C[1] Cottonseed oil 420F 216C[1] Flax seed oil Unrefined 225F 107C Ghee (Indian Clarified Butter) 485F 252C Grapeseed oil 420F 216C Hazelnut oil 430F 221C Hemp oil 330F 165C Lard 370F 188C Macadamia oil 413F 210C Mustard oil 489F 254C Olive oil Extra virgin 375F 191C Olive oil Virgin 391F 199C[7] Olive oil Pomace 460F 238C[1] Olive oil Extra light 468F 242C[1] Olive oil, high quality (low acidity) Extra virgin 405F 207C Palm oil Difractionated 455F 235C[9] Peanut oil Unrefined 320F 160C Peanut oil Refined 450F 232C[1] Rice bran oil 490F 254C Safflower oil Unrefined 225F 107C Safflower oil Semirefined 320F 160C Safflower oil Refined 510F 266C[1] Sesame oil Unrefined 350F 177C Sesame oil Semirefined 450F 232C Soybean oil Unrefined 320F 160C Soybean oil Semirefined 350F 177C Soybean oil Refined 460F 238C[1] Sunflower oil Unrefined 225F 107C Sunflower oil Semirefined 450F 232C Sunflower oil, high oleic Unrefined 320F 160C Sunflower oil Refined 440F 227C[1] Tea seed oil 485F 252C Vegetable shortening 360F 182C Walnut oil Unrefined 320F 160C Walnut oil Semirefined 400F 204C
555511
65 degrees but there's also 3,settings of wattage used, remember the temp you set it how hot the oil is not necessarily the whole room temp esp if it's a large damp room.
2074764
I've used my Comark from around 60 degrees to temperatures around 350-360 (hot grease for fish). I've never used it to test below zero.
933308
This smoker has 5 temperature ranges. The lowest temperature range is 160-220 Fahrenheit.
1949085
Smoking from a fryer has more to due with what oil you use rather than the equipment. Peanut oil (refined) has a high smoking temp 450F, light olive oil 468F which is my favorite (be sure it's really olive oil!), Avocado Oil (refined) 520F but can be a bit pricey. BTW: Breville products are always top quality, I have several. - retired flavor scientist
359391
This thermometer ranges from -58 to 572 F it should work,but I would be weary careful if you use it for that purpose.Frying oils are extremely hot,it can cause second degree burns instantly.
1196207
It takes about 10 minutes for the oil to reach 375°. When you drop the food (up to 1lb) into the oil, the temp drops for a minute or two. It quickly recovers. After a batch of fish, shrimp, frog legs, it takes about 3-4 minutes to reach setpoint temp and ready for the next batch. Ive fried about 1.5lbs of shrimp at a time. Happy coonass right here!
541267
Here is what Barlean's says, taken from their website: Do you ship the oil refrigerated? Does the transit time affect the oils?Either high heat (over 300 degrees F) or sustained heat over a very long period of time can degrade Omega-3 oils. The relatively short transit times and variable seasonal temperatures encountered during transit have been found to be insignificant when tested extensively. Even shipments arriving in summer heat waves can be assured as being potent and undamaged.