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Seed oils mainly, a factor of the lower smoke point. The only suitable plant oils in this regard are olive and coconut oil - which are fruit oils. [edit] seed oils r bad skeptics can just double check - the top 3 highest smoke point oils are all fruit oils, with seed oils at a distance - with the exception of peanut oil, which is closer. The smoke point is also not the only relevant factor, the fatty acid makeup is also important, high omega-6 oils are more likely to oxidize, coconut oil for instance is high in saturated fat, olive oil is mainly monounsaturated. |
https://pubmed.ncbi.nlm.nih.gov/20678538/
However, you're correct that seed oils are generally less stable under frying conditions than other oils.