Heating Oil Until It Smokes

Most recipes start with heating oil in a pan. It usually takes a little time for the pan to warm up, so we pour the oil and then turn our backs on the pan to do something else while it heats. Before you know it, you see wisps of smoke, which means the pan is hot and ready for cooking, right? Wrong! Not only do many oils taste bad once they have been heated to or past their smoke point, but when oils are heated to their smoke point or reheated repeatedly, they start to break down, destroying the oil’s beneficial antioxidants and forming harmful compounds.

So cook healthfully with any oil by not heating it until it’s smoking— just heat it until it shimmers.

Mrs Shilpa Mittal Nutritionist and Diet Consultant Founder Shilpsnutrilife – Diet and lifestylemakeover