"The smoke point of an oil is the temperature at which it begins to burn and release visible smoke. At this stage, the oil breaks down, losing nutrients and sometimes giving food an unpleasant burnt taste. Since smoke points can range from below 250 degrees Fahrenheit to over 500 degrees Fahrenheit, it's important to match the right oil to your cooking method. Cooking fats with a low smoke point like butter work for gentle sauteeing,"
"while oils with a high smoke point are best for stir-frying, searing, and grilling. While refined avocado oil has a smoke point of between 480 and 520 degrees Fahrenheit, algae oil only starts breaking down at over 535 degrees Fahrenheit. Because of its mild taste, options like Algae Cooking Club's Algae OiI let the core flavors of a dish shine without adding its own notes."
Algae oil offers a higher smoke point than refined avocado oil, beginning to break down only above 535 degrees Fahrenheit compared with avocado's 480–520°F. The smoke point determines when oils burn, lose nutrients, and can impart unpleasant flavors, so matching oil to cooking method is important. Algae oil has a clean, neutral taste that preserves core dish flavors and contains low saturated fat with high omega-9 (oleic acid), which supports cardiovascular health by lowering LDL and raising HDL. Algae oil also contains fewer omega-6 fats, potentially reducing pro-inflammatory effects compared with many common oils.
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