As you will see the smoke point of sunflower oil depends on the type you are using. Check your label. There are many healthy oils on the market. Recent recommendations suggest either polyunsaturated or monounsaturated fats are best for overall health. So many oils fall into the healthy category, for example: canola, olive, sunflower, safflower, corn, vegetable, etc.
To sauté onions I've always used olive oil (light tasting). But recently I discovered that nutritionally sunflower oil is pretty healthy as well, although the ratio of mono:poly unsaturated fats is less.
So my question is, do any of you use sunflower oil for your dishes? Have you switched from olive oil? It's a lot cheaper, that's for sure. I was wondering what the differences are in smoking (while sautéing) and taste are...
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