About Supercharge
Chapter 5: Best Fats & Oils for Cooking
High heat: For frying, baking at 375 or higher, and broiling.
- Coconut oil
- Grapeseed oil
Moderate heat: For stir-fry, baking at 300 to 350, and sautéing.
- Coconut oil
- Grapeseed oil
- Butter
- Ghee (clarified butter – solids removed for higher heat tolerance)
- Extra virgin olive oil (EVO)
Low heat: For boiling, steaming, stir-frying on low with water
- Extra virgin olive oil (EVO), plus any of the above.
- Note: Olive oil is unstable at high heat and is easily damaged. Also, Quality olive oil should smell like olives!
No heat: Add to food after cooking, making dressings, sauces, etc.
- Hemp oil
- Flax oil
- Sunflower or safflower oil (high-oleic is best)