High-heat cooking, the type that allows you to get that nice sear on your meats, requires high-heat oil. This means that the oil has a high smoke point, which is the point at which oil starts to smoke and essentially burn. Burnt oil is not only unhealthy, but also imparts undesirable flavors on your food.
Another thing to consider with cooking oils is whether they are neutral are flavored. For instance, olive oil, coconut oil, and butter all have strong flavors that can add to the taste of your dish if that flavor is desired for the type of dish you're making. Our pre-seasoned meats have all the flavor you need, so you may want to use a more neutral oil like Grapeseed, Canola, or refined Avocado oil, all with high enough smoke points to get the job done. For easy application, we recommend using a sprayer (the ones that already come in the sprayer work best but a refillable version works as well).
The smoke point can range from relatively low (325° F) to very high (520° F). Check out our Smoke Point chart and choose an oil from the green section to make sure it's ready for the job!
|Oil||Smoke Point ºF||Smoke Point °C|
|Refined Avocado Oil||520ºF||270°C|
|Rice Bran Oil||490ºF||254ºC|
|Refined or Light Olive Oil||465ºF||240ºC|
|Ghee or Clarified Butter||450ºF||232ºC|
|Refined Coconut Oil||450ºF||232ºC|
|Refined Sesame Oil||410ºF||210ºC|
|Unrefined or Virgin Avocado Oil||375ºF||190ºC|
|Pork Fat or Lard||370ºF||188ºC|
|Chicken Fat or Schmaltz||375ºF||190ºC|
|Unrefined Sesame Oil||350ºF||177ºC|
|Extra Virgin or Unrefined Coconut Oil||350ºF||177ºC|
|Extra Virgin Olive Oil||325-375ºF||163-190ºC|