| 11. | Lighter, more refined oils tend to have a higher smoke point.
|
| 12. | Place a large nonstick saute pan over high heat, and bring to smoking point.
|
| 13. | You want to add food when it ripples, before it reaches the smoking point.
|
| 14. | The smoke point of the unrefined form is and the refined form can reach.
|
| 15. | In a large saute pan over medium-high heat, bring grape-seed oil to smoking point.
|
| 16. | Grape seed oil is also preferable sometimes because it has a high smoking point.
|
| 17. | As a cooking oil is refined its smoke point increases.
|
| 18. | Place over medium-high heat and heat oil to smoking point.
|
| 19. | Hempseed oil has a relatively low smoke point and is not suitable for frying.
|
| 20. | Use oil with a high " smoke point ."
|
