The One Oil You Should Never Use To Stir-Fry

When it comes to stir-fries, oil is a non-negotiable and central ingredient that can make or break your recipe. So, for the best stir-fries, never use low-smoke point cooking oils.

Oils with low smoke points burn at the high temperatures needed for stir-frying, causing a bitter taste and a plume of smoke that can set off fire alarms and disrupt your cooking.

If you truly enjoy the flavor of common low-smoke point oils like olive oil, toasted sesame oil, unrefined coconut oil, and flaxseed oil, use them as a finisher to accent the dish.