Palm oil has higher heat tolerance than coco oil

MANILA, Philippines - Contrary to popular belief, smoking oil is not a good indication of its readiness for use in frying. It actually indicates its deterioration. 

Coconut oil, which has a lower smoke point than palm oil, burns easily when it reaches its smoke point. This makes coconut oil less versatile in frying foods that require a high frying temperature.

Smoke point is the temperature to which cooking oil can be heated before it smokes and discolors.

Clarissa Da Costa, Edna Fernando, and Nerissa de Leon are just three of those moms have discovered the benefit of palm oil’s high heat tolerance in Golden Fiesta Palm Oil.

All three have had a bad experience when it comes to frying.

“I’ve had minor burns on my hands every time I’d cook lumpiang shanghai for breakfast,” 25-year-old Da Costa shares.

She says this makes it quite difficult for someone like her who loves cooking for her family.

“It’s really quite difficult to cook their favorite fried dishes if the oil in the pan keeps on sputtering. Even minor burns could be painful. I had to apply toothpaste every time to ease the pain and cure them,” Da Costa says.

Fernando echoes Da Costa’s sentiment. “It’s hard to fry properly when the oil sputters a lot,” says the 45-year-old homemaker.

And not being able to fry properly often results to overcooked food, something that De Leon hates when preparing fried dishes for his three sons.

“Because you’re worried about the tilamsik, you don’t easily take the dish off the pan and more often than not this results to a burnt dish,” she says.

Da Costa, Fernando, and De Leon’s prito scare, however, have already been eased. 

“I didn’t know that something as simple as switching cooking oil brands could actually make frying easier,” De Leon says.

All three moms are currently using Golden Fiesta Palm Oil and have discovered the benefit of its high heat tolerance.

Both Fernando and De Leon noticed that using Golden Fiesta Palm Oil helps take away the worry of tilamsik.

“Not having to worry about the tilamsik actually helps save time in cooking. I can fry food for my three sons in no time. And the dish doesn’t come out over- or under-cooked,” De Leon says.