Coconut oil, unlike other vegetable oils is very stable when heated and does not create toxic byproducts.
It has a smoking point 177 degrees C. No oil should be heated above it’s smoking point. Coconut oil will melt at about 25 degrees C. It becomes a clear liquid that is quite transparent. Below this temperature it solidifies and takes on a creamy white appearance. To liquefy the oil, simply immerse the jar in hot water for a couple of minutes.
Virgin Coconut Oil does not readily oxidise like unsaturated oils do when heated, leading to free-radical formation. It is the ideal oil for deep frying and is safe to use several times over. Hydrogenation is not caused by heating coconut oil during cooking. Hydrogenation is an industrial process where hydrogen is introduced into an oil to artificially saturate it so that it will be solid at room temperature. It alters the chemical structure of the oil and creates harmful trans-fatty acids. It is perfectly safe to heat virgin coconut oil for cooking.
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