high heat cooking oils

Most cooking oils break down long before they smoke. Heat, oxygen, and light trigger oxidation, rancidity, and nutrient loss, especially in PUFA-heavy oils like canola, soybean, grapeseed, and vegetable blends. This science-backed guide explains which oils oxidize fastest, which fats stay stable under heat, how extraction and refining affect oxidation, how to store oils correctly, and which cooking oils are actually safe for high, medium, and low heat use.