They all contain high PUFAs, or are just generally unstable too soon after pressing/packaging.She knows what you're thinking when you're sitting in the aisle seat of an airplane and a very overweight person comes down the aisle, right toward you. Butter ( where to buy) – 350☏/177☌ smoke pointįYI, olive oil and other nut oils are okay for salad dressings, just not great for cooking as they aren’t quite as heat-tolerant.Īnd just say no to canola, vegetable, corn, soybean, cottonseed, safflower, sunflower, or peanut oil.Coconut oil ( where to buy) – 350☏/177☌ smoke point.Lard ( where to buy) – 370☏/185☌ smoke point.Tallow ( where to buy) – 400☏/250☌ smoke point.Palm oil ( where to buy) – 450☏/232☌ smoke point.Ghee ( where to buy) – 470☏/252☌ smoke point.Avocado oil ( where to buy) – 520☏/271☌ smoke point.A smoke point is what you want to avoid when cooking with fats. Traditional fats that replace CriscoĪll of the following can cook at high heats and can be used in place of Crisco. Take your greasy, fake little butt and walk yerself down to the corner. ‘Cause I don’t wanna see your face in our house ever again. It smells like plastic, it tastes like plastic, and your body treats it like the unnatural thing it is, resulting in all sorts of inflammation, hormone disruption, neurological disorders,and heart disease.Īs far as I’m concerned Crisco can go to hell. “Before processing, cottonseed oil is cloudy red and bitter to the taste because of a natural phytochemical called gossypol… and is toxic to most animals, causing dangerous spikes in the body’s potassium levels, organ damage, and paralysis. An issue of Popular Science from the era sums up the evolution of cottonseed nicely: “What was garbage in 1860 was fertilizer in 1870, cattle feed in 1880, and table food and many things else in 1890.”
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