| Corps gras↕ | Cooking verdict↕ | Smoke point↕ | Cooking stability↕ | Taste↕ | Stor age↕ | Cooking use | Verdict raw | Raw use |
|---|
⚠️ Key point: a high smoke point does not guarantee chemical stability when cooking. Sunflower oil oxidizes and produces toxic aldehydes from 150-170°C despite a smoke point of 225°C, and nothing shows it, hence the label "trompeuse". The smoke points shown are approximate, varying with refining and brand.
🧬 Omega-6: sunflower, grapeseed and sesame are rich in omega-6 with no omega-3 to balance them (pro-inflammatory in excess). Rapeseed holds plenty too, but brings enough omega-3 to remain the best balanced of the common oils, provided it is kept for unheated use.
📖 Going further: why two equally saturated fats can have opposite effects, what really predicts cooking stability, and the case of coconut oil. See Saturated fat: what the number leaves out.