Sauteing Tips, and Oil Smoke Points

How do you know when oil is the proper temperature for sauteing?

It's not difficult to check your oil for proper temperature when sauteing. First oil "dimples", then it ripples, then it smokes. You want to add food when it ripples, before it reaches the smoking point. Different fats and oils have different smoke points.

Oil Smoke Points

A smoke point is the stage at which heated fat begins to emit smoke and acrid odors; at this point, an oil may impart an unpleasant flavor to foods. The higher the smoke point, the better suited a fat is for frying. Though processing affects an individual fat's smoke point slightly, the ranges for some of the more common fats are: butter (350-F); lard (361° to 401°F); vegetable shortenings (356° to 370°F); vegetable oils (441° to 450°F) - corn, grapeseed, peanut, tea, and safflower oils all have the highest smoke points, while that of olive oil is relatively low (about 375°F). Save the olive oil for salads and flavoring, and choose a different oil for sauteing.