As a general consensus, it is advised to avoid heating “seed oils” to high temperatures due to its distribution of “toxic fats”. Coconut oil contains MCTs, which are “saturated” fats that are highly resistant to heat and light. This gives coconut oil a high smoking point which means it doesn’t distribute the same “toxic fats”. For this reason, coconut oil is by far the healthiest oil you can possibly think of using in the kitchen when it comes to stir-frying or low-temperature frying.
The incredibly subtle taste means it doesn’t diminish any of your favourite flavours in your dishes. Coconut oil is also a great addition to any budget meal plans – it’s cheap and just little of this magical substance really does stretch a long way!
Top tip: use it cold!