Refined CO has a high(er) smoke point than virgin (unrefined) CO but it's fine for med heats. Most unrefined vegetable oils have a lower smoke point regardless of the source. I use ghee (clarified butter) for most of my frying, then tallow, then duck fat, then butter.......
Originally Posted by Zed
Originally Posted by prib81
Originally Posted by strom
There are two different types of CO; they have different smoke points. The unrefined, which is the one I get, has a pretty low smoke point (about 280 degrees)---but it tastes nice and coconutty. I use it only for gentle sautees, and things like eggs. The other type is refined, and you can take it quite a bit higher w/o smoking it. The downside to the refined, is it has almost no taste or odor.
ETA: I see this question was answered already. Never mind ;-)
Last edited by kuno1chi; 08-07-2010 at 11:03 PM.
Reason: chef gerry beat me to it!!!