Boiling Point of Oilの要点や背景を丁寧にまとめました。最新トレンドを一目で把握できます。

Not all oils are created equal. Extra-virgin olive oil is like a delicate flower—it smokes around 375°F and is best for low-heat sautéing. Canola oil is your reliable friend, handling up to 400°F. And avocado oil? That’s the tough guy that can take 520°F without breaking a sweat.

If you use the wrong oil for high heat, you’re basically asking it to throw a tantrum. The oil may not boil, but it will polymerize—a fancy word for turning into sticky, gummy gunk on your pan. Ever tried scrubbing that off? It’s like dried superglue.

Cooking Oil Rature Chart For Deep Frying - Infoupdate.org

Why Is This Cool, Anyway?

Here’s the nerdy-but-awesome part: because oil doesn’t boil at normal cooking temperatures, it acts like a super-efficient heat transfer fluid. It can hold way more heat than water, which is why deep-frying cooks food so fast and gives you that perfect crispy crust. Water would just steam everything.

And here’s a fun rhetorical question: if water boils at 212°F and oil’s smoke point can be over 500°F, what happens if you drop a drop of water into hot oil? You already know—an explosive sizzle. That’s because the water instantly turns to steam and tries to escape, while the oil refuses to boil. A classic oil-and-water personality clash.