What Are the Culinary Uses of Safflower Oil?

Its high polyunsaturated fat content means that safflower oil remains a liquid even when refrigerated, making the virtually flavorless vegetable oil a good option for salad dressings and other cold preparations. High-oleic versions of safflower oil, which have more monounsaturated fats and a higher smoke point, are considered better for high-heat applications such as deep frying.

What Is the Smoke Point of Safflower Oil?

High-oleic safflower oil, made from varieties of safflower bred to contain more monounsaturated fats, has a high smoke point of about 440 to 520°F and is suitable for high-heat cooking applications. Regular refined safflower oil has a smoke point of 320°F and can be used in medium-heat applications. Unrefined safflower oil is best used in low-heat applications of less than 225°F.

Is Safflower Oil a Healthy Oil for Cooking?

The American Heart Association recommends cooking with oil that’s low in saturated fats, such as safflower oil and olive oil, to prevent heart disease and manage cholesterol levels. Since polyunsaturated fats turn to oxidize (break down) during cooking, high-oleic, refined safflower oil is a better choice for high-heat cooking like stir-frys.