| Corps gras↕ | Cooking verdict↕ | Smoke point↕ | Cooking stability↕ | Taste↕ | Stor age↕ | Cooking use | Verdict raw | Raw use |
|---|
⚠️ Key point: a high smoke point does not guarantee chemical stability when cooking. Sunflower oil oxidizes and produces toxic aldehydes from 150-170°C despite a smoke point of 225°C, and nothing shows it, hence the "misleading" label.
🧬 Omega-6: sunflower and canola are high in omega-6 (pro-inflammatory in excess), unlike olive or coconut oil, which are far more neutral on that count. Use sparingly, especially for cooking.
ℹ️ Smoke points are approximate (they vary with refining and brand). Real stability when cooking matters more than the smoke point alone.