If you still don’t know the importance of the smoking point when cooking, keep reading this article if you want to know about its importance, as it could affect your health!

The smoke point can be defined as the moment when heating an oil starts to produce smoke.

How does it affect our cooking?

When cooking with oils, we must take this characteristic into account; why? Because as soon as the oil overheats and starts to smoke, it generates compounds that are toxic to our health, as well as adding an unpleasant flavour to our food.

That is why it is very important to choose oils that have a high smoke point, because they are the most suitable for cooking.

Among them is the classic virgin olive oil with a smoke point of 216º and sunflower oil with sunflower oil with 232º.  But one that stands out above the rest is avocado oil. It has the highest smoke point. This means that it withstands a higher temperature than others and therefore retains all its nutrients and produces fewer toxic compounds.

In addition to this, the flavour is different compared to traditional oils, which will bring distinction and exquisiteness to our dishes.

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