As the days get longer and the weather gets warmer, grilling season is almost upon us. It's that exciting time of year when the backyard becomes a culinary haven, filled with the irresistible aroma of sizzling vegetables on the grill and gatherings that last long into the evening.

Whether you're a seasoned grill master or just getting started, understanding the smoke points of cooking oils is crucial to achieving that perfect cook without the unwanted bitterness of burnt food.

What is a Smoke Point? 

Every cooking fat, from butter to all types of oil, has a smoke point: a temperature at which it starts to burn. When heated past their smoke point, oils start to break down, releasing free radicals and a substance called acrolein, the chemical that gives burnt foods that scorched, bitter flavor. 

The higher the smoke point, the more versatile the oil, and the better for cooking over an open flame.

west~bourne 100% Pure Avocado Oil 

With a smoke point of over 500°, Avocado Oil is a superpower for professional chefs and a versatile companion for the everyday kitchen. From grilling to sauteeing, searing, and even baking, our regeneratively sourced Avocado Oil adds a light and buttery flavor profile to any summer dish, while ensuring it’s cooked to perfection. 

Shop Avocado Oil