Superseded90% confidenceTradeoffTime unknown
不同油烟点差异大：花生油/菜籽油(约230℃)适合爆炒煎炸，橄榄油特级初榨(约160-190℃)烟点低只宜凉拌低温烹调，用错会破坏营养并产生油烟
1
Sources
90%
Confidence
Long-term
Relevance
-
First Seen
This knowledge claim has been superseded by newer content
高温爆炒/油炸选烟点≥200°C的油（精炼菜籽油约204°C、精炼花生油约230°C、精炼橄榄油约200°C、牛油果油约250°C），低于180°C的油（如特级初榨橄榄油约160-190°C、亚麻籽油约107°C）只适合凉拌或低温烹调Sources
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