What is the combustion temperature of refined sunflower oil?

Are there chemists here?
I learned a long time ago that sunflower oil has a very low combustion temperature, therefore, when frying, all such bad things are released ...
Therefore, for many years we switched to grape seed oil (the burning temperature is more than 200 degrees). However, we fry a little, the consumption is small, mainly stewing, oven, double boiler.
But recently information came across that only unrefined sunflower oil has a low smoke point, and more than 200 for refined sunflower oil.
Browsing the Internet did not bring clarity, since the information is contradictory.

In general, the question is: what is the actual combustion temperature of refined sunflower oil?

[Smoke point of oils]

Smoke point of oils

Any oils are useful only up to a certain temperature - the smoke point. The smoke point is the temperature at which the oil begins to burn, and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoke point. They contain a lot of unfiltered organic particles that quickly start burning.

Refined oils are more resistant to heat and have a higher smoke point. Do not heat oils to smoke point! Make sure to use oil with a high smoke point if you are going to cook in the oven, pan or grill.

Natalia, thank you. But I've already covered everything. There is little hope for the Internet, because, as some sites write that the smoke point is raf. sub. oil is low, on others it is more than 200.

Live and learn! Previously, I only fried in refined oil. And recently, something bridged me and began to buy bazaar oil for frying (but I fry very little), and for salads. You should probably stop buying bazaar oil. Or take it only for sauerkraut.
But I always take a mixture - raw-pressed butter and, for a little smell, dilute with fried or steamed butter

[Nelya]

NelyaIn my opinion, it is better to use unrefined oil for salads, that is, in its raw form, in order to get the maximum benefit from it.

Market oil is obtained by pressing, that is, mechanical extraction of oil from pre-crushed raw materials on special screw presses. Double pressing is more often used. It can be cold and hot, that is, with preliminary heating of the seeds. When cold pressing (pressing) the maximum taste and all the beneficial substances of the oil are preserved... But such a product cannot be stored for a long time, quickly becomes cloudy and rancid... If the oil is only filtered, then it is called crude. Phosphatides, tocopherols, sterols and other biologically valuable components are fully preserved in it. It has a very short shelf life. Of course, you shouldn't fry in such oil, because these usefulness will "burn and smoke" - for frying they use completely refined, that is, refined oil.

What about ghee? Is it better for frying? Fragrant sunflower oil is worth it, but only for salads and in fasting a little in potatoes - I add mashed potatoes along with grated raw onions (delicious).

What about ghee? Is it better for frying?

its better, yes.
and fat more, in my opinion.

and fat more, in my opinion.

In Soviet times, it was often fried in pork fat. The packs are so gray-blue, I remember. And I liked it very much!

Now there are no such packs, I have bought internal pork fat many times, melted it, but ...I could not cook on it. It stinks to me. I washed it, and soaked it, and overcooked it, and almost boiled it down, so that it didn't overheat ... I didn't like it all I did. Apophigosis was a teaspoon of this lard per kilogram of bread dough - I couldn't eat bread, it smells like a pig.

What am I doing wrong?

What am I doing wrong?

I do not know
I don’t fry in lard, I don’t like it and I’m fatty)

I don't like the taste

I also do not like lard made from internal fat, but I really like it melted from fresh lard! He has the aroma of delicious cracklings!

[Yuliya K]

Yuliya K, but, that is, the fat should be normal, and not "interior"?
There is something in this ... Although 6a6ushka, I remember, it was always the internal overheating.

I don’t fry in lard, I don’t like it and I’m fatty)

Nothing, my complexion allows me. I'm 6, maybe that's what I fried. If it's delicious. I remember the first time I went nuts when I saw a neighbor fry cutlets in vegetable oil - it always seemed that vegetable fats were for vegetable products, and animals - for animals. And then there is such a cognitive dissonance.

I remember the first time I went nuts when I saw a neighbor fry cutlets in vegetable oil

And I went nuts when my girlfriend began to fry the chicken in vegetable oil.
A long time ago a hundred years ago in our family, only fish and potatoes were fried in vegetable oil.

[Kalyusya]

Kalyusya, Yes Yes! And the ry6u too, it was me.
How things change, huh? Although who knows what is more harmful - to fry those cutlets in completely chemical oil or in more or less natural pork fat.
Our use of such uncountable kilograms of sunflower seeds was not conceived by any nature.))

[Lena]

that is, the fat should be normal, and not "inside"?

Lena, lard can be made from both interior fat and subcutaneous fat! Usually for this purpose I take thin layers of bacon, sometimes already with the skin removed.

[Yuliya K]

Yuliya K, Julia, and if the bacon is not skinned, then where is the skin, what are you doing with it?

[Elena]

Elena, if the skin is decent, then boil and make rolls with garlic. We also have a very nice recipe on the forum:

Pork skins with garlic (Spline)

[Yuliya K]

Yuliya K, Julia, I saw this recipe, but I completely forgot about it! thank you for the tip!

[Lena]

Lena, glad I helped!

My grandmother used to heat the interior lard for "treatment", but it really doesn't smell good in food. But when you cough, smear your chest and back, even with tuberculosis it helps - they drink it melted with milk, disgusting, of course, but "you want to live, you will not be so upset"