Which oils are best for high heat cooking?

While I couldn't find specific clips from the Huberman Lab discussing oils for high heat cooking, I can provide general recommendations based on widely accepted guidelines and insights from similar discussions.

For high heat cooking, the following oils are typically considered suitable due to their higher smoke points:

1. Avocado Oil: Smoke point around 520°F (271°C). High in monounsaturated fats and very stable for cooking.
2. Refined Coconut Oil: Smoke point around 450°F (232°C). Good for frying and has a unique flavor.
3. Grapeseed Oil: Smoke point around 420°F (216°C). Often recommended for high heat sautéing and frying.
4. Peanut Oil: Smoke point around 450°F (232°C). Commonly used in Asian cuisine and for deep frying.
5. Sunflower Oil: Smoke point around 450°F (232°C). Versatile and often used for frying.

Olive oil, particularly extra virgin, is better suited for medium heat cooking or as a finishing oil due to its lower smoke point. Always make sure to avoid overheating oils to preserve their nutritional value and prevent the creation of harmful compounds.