Coconut oil has won over the health crowd and become the go-to healthy cooking oil for many people.
But what alternate options are out there for high-heat cooking?
Either due to an allergy or just a desire for a different flavor, some people want to find a substitute for coconut oil.
With this in mind, this article provides a list of seven healthy oils and fats suitable for high-heat cooking.
Butter Nutrition Facts (per 100g)
As shown in the graph, butter is mainly a source of saturated fat (68%). Next, monounsaturated fat follows (28%) and then a minimal amount of polyunsaturated fat (4%).
Butter also has a relatively decent nutrient profile and provides a good source of conjugated linoleic acid, vitamin A and K2 (1).
Further Information on Butter
Butter is certainly one of the most adaptable fats; some people put it in their morning coffee, it’s used for baking, and high heat cooking is also fine.
Whenever you buy butter, be sure to check the label because you want to make sure it’s real butter.
Unfortunately, many vegetable oil spreads (margarine) use the word ‘butter’ on their packaging despite containing none.
Providing you buy real butter, the manufacturing process is very natural.
Butter is simply churned cream, with a touch of salt being a possible addition. While not as cheap as vegetable oils, butter is also relatively affordable.
If you’re wondering whether butter is bad for you; don’t worry. In fact, a significant amount of recent research shows that saturated fat is perfectly healthy.
However, one thing to note is that butter from grass-fed cows provides a greater amount of nutrients, and a better omega 3-6 profile (7).
Another key benefit of butter is that it tastes delicious.
2Extra Virgin Olive Oil
Extra Virgin Olive Oil Nutrition Facts (per 100g)
Another fat suitable for high-heat cooking is extra virgin olive oil.
By the way, for all the beginners to nutrition that’s what EVOO means; extra virgin olive oil.
As can be seen in the graph, extra virgin olive oil is predominantly monounsaturated fat (75%). Next, there’s a smaller amount of saturated fat (14%) and a lower provision of polyunsaturated fat (11%) (8).
However, when it comes to olive oil the fatty acid content is far from everything. Olive oil also contains massive amounts of beneficial polyphenols (9).
Further Information on Olive Oil
Despite extra virgin olive oil being one of the healthiest cooking oils around, it’s important to be aware of a few factors.
One of these is that not all olive oil is what it’s claimed to be.
The key point is to make sure you buy cold-pressed olive oil; a first-press oil from the freshest olives. While most olive oil is natural with a very simple manufacture process, some forms of olive oil aren’t (16).
Similar to other vegetable oils, some olive oils undergo a high-heat chemical extraction process that uses solvents. Typically, this oil is listed as ‘pure olive oil’ or ‘light olive oil.’
In other words; if you want to buy more naturally produced olive oil, then opt for the ‘extra virgin’ label.
Something else to point out is that there’s a popular train of thought which suggests olive oil cannot be used at heat.
While not as heat-stable as saturated fats, this isn’t entirely accurate. For example, several studies show that olive oil remains stable when exposed to high heat for significant amounts of time (17, 18, 19).
Ghee Nutrition Facts (per 100g)
Not only is ghee similar in taste to butter, but it also contains the same fatty acid profile (20).
Further Information: Ghee vs. Butter
Assuming that you didn’t hear about ghee before, it is very close to butter in taste, appearance, and texture.
Likewise, it shares a very similar production process. However, the main difference is that ghee is a clarified form of butter.
This means that the butter is simmered until the water and milk solids (proteins and sugars) separate, and just the fat is left. Ghee, therefore, has a higher overall fat content than butter and a slightly creamier, richer flavor.
A resulting benefit of this is the lack of sugars and proteins that can burn, which makes ghee more suitable for high-heat cooking.
Interestingly, a study in India found that the more ghee men ate, the less heart disease they had. This finding was one of many ‘paradoxes’ in the particular study (20).
In short, ghee is a healthy and extremely tasty fat.
Avocado Oil Nutrition Facts (per 100g)
Firstly, avocado oil mainly consists of monounsaturated fat (74%), followed by polyunsaturated fat (14%) and finally saturated fat (12%) (21).
Further Information on Avocado Oil
You may have noticed the popularity explosion of avocados in recent years. In like manner, avocado oil is also growing in popularity.
One of the main advantages of avocado oil is that the taste is relatively mild; it doesn’t overpower the food.
If you’ve ever used coconut oil or (especially) red palm oil, you’ll know what I mean — these oils can really impart their flavor into the food.
As a result, avocado oil is a great choice of fat for a variety of recipes.
As a fruit that is teeming with fat, cold pressed avocado oil is also very simple to produce.
First, ripe avocados are pushed through a press to make a pulp. After this, the pulp spins at high speed in a centrifuge to separate the oil.
And that’s it — simple.
Avocado Oil vs. Olive Oil
As you may have noted from the fatty acid composition, avocado oil and olive oil share a similar profile.
Regarding health benefits, olive oil has a much larger weight of evidence behind it simply due to its longer-standing popularity.
However, avocado oil is becoming more prevalent, and further positive studies are appearing to support it. Studies show that avocado oil has many of the same benefits attributed to olive oil, including heat stability when exposed to high temperatures (22).
All in all, these two oils are similar in everything but price and availability. Unfortunately, avocado oil comes at a premium price.
Tallow Nutrition Facts (per 100g)
Otherwise known as beef dripping, tallow is high in saturated fat (68%), has a decent amount of monounsaturated fat (28%), and it is low in polyunsaturated fat (4%) (23).
Tallow is also an important source of conjugated linoleic acid (24).
Further Information on Tallow
Tallow is rendered beef fat and it is also a traditional fat which has a long history.
Despite this, it has suffered a decline over the past few decades due to the persecution of saturated fat and the misplaced belief that it is unhealthy.
It’s a shame but owing to the rise of industrial vegetable oils, this heat-stable and natural fat has been lost as a long-standing home staple.
You can buy tallow from most large supermarkets, and it’s also very easy to make your own homemade tallow.
6Red Palm Oil
Red Palm Oil Nutrition Facts (per 100g)
Unlike its refined palm oil cousins, red palm oil is a natural cold-pressed source of fat from palm fruit. The fat contains mainly saturated fat, and it also has a fair amount of monounsaturated fat (25).
Further Information on Red Palm Oil
Quite uniquely for a fat, red palm oil contains a range of fat-soluble vitamins and antioxidants.
To be honest, I bought red palm oil after hearing a lot about the health benefits and seeing user reviews online.
However, I can’t say I’ll be buying it again.
The reason why is that cooking with red palm oil seems to make everything else taste like red palm oil too. And the taste is so overpowering.
Fried eggs? All I could taste was red palm oil.
It also gives all your food a strange hint of orange color. And it stains too!
Despite my personal feelings, everyone is different, and some people completely love the stuff.
Additionally, health benefits and taste are not the same topic, and when it comes to health red palm oil has an excellent nutrient profile.
Given it’s also a tropical oil high in saturated fat, it’s a good choice for high-heat cooking if you like the taste.
If you do, then you’ll probably love it.
Sustainable Palm Oil
Something worth remembering though is that many red palm oils are not sustainable and their production damages the environment and animal habitats. For this reason, you should ideally opt for a certified sustainable red palm oil.
Lard Nutrition Facts (per 100g)
Looking at the graph below may be a surprise for some. While many people think of lard as a saturated fat, it’s predominantly a monounsaturated fat. Second is saturated fat, followed by a small amount of polyunsaturated fat (31).
Further Information on Lard
Lard is a deliciously tasty source of fat, and it also makes almost everything taste better.
It’s also very high in oleic acid — the most prominent fatty acid (32).
Notably, this is the same fatty acid most prevalent in olive oil. In other words; the type of fat that the media often call “heart healthy.”
However, one of the major differences it has with olive oil is the price; it’s much cheaper.
Although you won’t hear it much in the mainstream nutrition circles, there’s absolutely nothing wrong with lard.
As with many other traditional foods, it’s good for you.
It’s a combination of saturated and monounsaturated fats, and it’s also very heat stable.
For this reason, it’s a healthy fat for cooking at high heat.
What is the Best Fat For High-Heat Cooking?
As you can see, there’s a world of choice when it comes to cooking oils and fats.
But if I had to choose just one, I’d probably choose ghee – mainly due to the delicious taste.