Coconut oil

Lard, coconut oil, or a blend we make at home: equal parts coconut oil, olive oil, and unrefined sesame oil.

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Christy Przystawik
Holistic Health Coach. Chef. Mother. Motivator.
coachchristymarie.com

Found this on Wikipedia so take it with a grain of salt

Type of oil or fat Saturated Monounsaturated Polyunsaturated Smoke point Uses
Almond 8% 66% 26% 221 °C (430 °F) Baking, sauces, flavoring
Avocado 12% 74% 14% 271 °C (520 °F) Frying, sautéing, dipping oil, salad oil
Butter 66% 30% 4% 150 °C (302 °F) Cooking, baking, condiment, sauces, flavoring
Ghee, clarified butter 65% 32% 3% 190–250 °C (374–482 °F) Deep frying, cooking, sautéeing, condiment, flavoring
Canola oil 6% 62% 32% 242 °C (468 °F) Frying, baking, salad dressings
Coconut oil 92% 6% 2% 177 °C (351 °F) Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening
Rice bran oil 20% 47% 33% 254 °C (489 °F) Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable.
Corn oil 13% 25% 62% 236 °C (457 °F) Frying, baking, salad dressings, margarine, shortening
Cottonseed oil 24% 26% 50% 216 °C (421 °F) Margarine, shortening, salad dressings, commercially fried products
Grape seed oil 12% 17% 71% 204 °C (399 °F) Cooking, salad dressings, margarine
Hemp oil 9% 12% 79% 165 °C (329 °F) Cooking, salad dressings, ...
Lard 41% 47% 2% 138–201 °C (280–394 °F) Baking, frying
Margarine, hard 80% 14% 6% 150 °C (302 °F)[34] Cooking, baking, condiment
Mustard oil 13% 60% 21% 254 °C (489 °F) Cooking, frying, deep frying, salads, dressings. Very clean flavoured & palatable.
Margarine, soft 20% 47% 33% 150–160 °C (302–320 °F) Cooking, baking, condiment
Diacylglycerol (DAG) oil 3.5% 37.95% 59% 215 °C (419 °F) Frying, baking, salad oil
Olive oil (extra virgin) 14% 73% 11% 190 °C (374 °F) Cooking, salad oils, margarine
Olive oil (virgin) 14% 73% 11% 215 °C (419 °F) Cooking, salad oils, margarine
Olive oil (refined) 14% 73% 11% 225 °C (437 °F) Sautee, stir frying, cooking, salad oils, margarine
Olive oil (extra light) 14% 73% 11% 242 °C (468 °F) Sautee, stir frying, frying, cooking, salad oils, margarine
Palm oil 52% 38% 10% 230 °C (446 °F) Cooking, flavoring, vegetable oil, shortening
Peanut oil 18% 49% 33% 231 °C (448 °F) Frying, cooking, salad oils, margarine
Safflower oil 10% 13% 77% 265 °C (509 °F) Cooking, salad dressings, margarine
Sesame oil (Unrefined) 14% 43% 43% 177 °C (351 °F) Cooking
Sesame oil (semi-refined) 14% 43% 43% 232 °C (450 °F) Cooking, deep frying
Soybean oil 15% 24% 61% 241 °C (466 °F) Cooking, salad dressings, vegetable oil, margarine, shortening
Sunflower oil (linoleic) 11% 20% 69% 246 °C (475 °F) Cooking, salad dressings, margarine, shortening
Sunflower oil (high oleic)[35] 9% 82% 9%
Tea seed oil 252 °C (486 °F) Cooking, salad dressings, stir frying, frying, margarine
Walnut (Semi-refined) 9% 23% 63% 204 °C (399 °F)

grapeseed

Anonymous wrote:

Anonymous wrote:Lard. Coconut oil.

I agree!

Totally!!

Oh no, so now canola is out?

Canola is filled with GMOs.

And there is new research that olive oil isn't nearly so bad at high heat as originally believed.

I thought canola was better than peanut for some reason... But not sure what.

Anonymous wrote:Lard. Coconut oil.

I agree!

For High heat (400 degrees + ) use peanut oil

Lard. Coconut oil.

Not sure what you mean by "healthiest," but generally with high heat cooking the problem is that some oils, like olive, start to smoke before the cooking is done.

I use grapeseed oil (which I find wonderfully light), but many vegetable oils including canola and peanut oils, will not smoke at high heat. If you peruse the labels of various oils at Whole Foods, you will find some that are recommended specifically for high heat.

I know not olive, but Canola?