What is the boiling point of oils?

by Milkio Foods Grass-Fed ghee from New Zealand

The boiling point of oils is also known as the smoke point of the oil. As we all know water starts boiling when reached 100⁰C but the component of the oil is quite different from water. Olive oil, coconut oil, sesame oil, ghee, butter, refined oil, and several other cooking oils are available in the market, providing different smoke points. Oils, unlike water, can't just boil and evaporate. After reaching the smoking point, oils start releasing bluish smoke, producing toxic elements like free radicals.

This is why you should choose your cooking oil carefully. Those who are fond of high-temperature cooking like grilling, deep frying, sauteing, etc should look for a high smoke point oil. Sunflower oil, sesame oil, canola oil, avocado oil, coconut oil, ghee, etc have a high smoke point. On the other side butter, and olive oil are low smoke point cooking oils.

Ghee butter is loaded with health-friendly vitamins and it is suitable for all types of cooking purposes. Looking for the best ghee in the market? Milkio ghee is the best ghee available in the market. Made in New Zealand, Milkio ghee is USDA certified organic and non-GMO approved by BioGro, New Zealand.