Safflower oil
You’re probably seeing a recurring theme here our experts put a lot of emphasis on the smoke point of a particular oil, and with good reason.Kelly Springer, a registered dietitian and certified dietitian nutritionist in Skaneateles, New York, will choose safflower oil when cooking vegetables on high heat or searing meats because it has a high smoke point of 510 degrees Fahrenheit. “It won’t break down when cooked at high temperatures,” says Springer. “This is critical since oils that are cooked at high heat with a low smoke point, such as walnut oil, will degrade and turn into trans-fat. Safflower oil is high in omega-6 and has a neutral flavour.”