A Simple Guide to Cooking Oil Smoke Points

The smoke point is the temperature at which oil starts to break down and smoke. Cooking past it produces off-flavours and harmful compounds.

Groundnut oil has a high smoke point, making it ideal for deep-frying and high-heat cooking. Mustard oil is great for tempering and sautéing. Coconut oil suits medium-heat cooking and baking, while sesame oil shines in finishing and dressings.

With a small range of pure cold-pressed oils, you can match the right oil to every dish — and cook healthier every day.