Cooking with MCT oil?

(BuckRimfire) #1

Any thoughts on cooking with MCT oil? I just got a bottle last week. Since it’s supposedly entirely straight-chain fatty acids, these should have a pretty high “smoke point” and good resistance to heat. I’m not planning to use this for deep frying, of course, but I’m assuming that if I’m sautéing or braising something, throwing in a tablespoon of MCT along with the butter, ghee, tallow, olive oil, or whatever should be inconsequential. Anyone heard otherwise from a credible source?

I would probably add the MCT late in the process, not right at the beginning of sautéing, but in principle, I can’t see why it would be a big deal.

(Joey) #2

Can’t really see a reason not to … except that it seems like a waste of money, with limited benefit for use in cooking.

Consider the cost per ounce and ask yourself why you’d want to waste it for cooking purposes - where much of it will fail to be absorbed into the food you’ll actually be ingesting.

Lots of info on MCT vs other oils out there - if you haven’t already done so, probably worth a bit of additional legwork.

:vulcan_salute:

(KM) #3

Smoke point of mct oil is 320 F. That’s about the same as olive oil, barely higher than butter, so it would be ok to saute but really too low for pan frying. (Tallow 400, avocado 520).