Ghee vs vegetable oil boiling point: Knowing the real cooking facts

Different oils have different uses in our kitchen. Our body needs a variety of healthy fats found naturally in different oils. There are certain facts to consider before choosing any cooking fat like sources, refining process, vegetable oil boiling point, etc. Natural oils always have a fresh taste and pleasant smell. Naturally refined cooking fats [like ghee oil] are good choices for high-heat cooking. 

The boiling point is just the previous stage of the smoke point, also known as the burning point. When an oil reaches its smoke point, it breaks down, releasing an odor smell and blueish smoke. Health experts always suggest using high smoke point cooking oil as it will not break down easily. Now let's discuss why ghee is a wise choice as a cooking oil. 

Why use ghee oil? 

Ghee is naturally produced by melting and cooking unsalted dairy butter. This process naturally removes impurities from clarified butter. Refining often reduces the nutrient level and flavor. Ghee adds fantastic flavor and texture to your dishes. At the same time, ghee can improve your overall health conditions. The addition of ghee oil to your meal can make them healthier and tastier. Vegetable oil boiling point is not safe for high-heat cooking purposes. You may purchase top-quality grass-fed ghee for regular cooking.