Have you ever cooked something and found out later that you can’t even wash away the grease even with dish detergent? That has to do with the fact all oil has a certain level of saturation vs unsaturation which is measured with Iodine level. The higher the Iodine level the higher the unsaturated fat content.

Without getting too much into the science, in a nutshell, the higher the Iodine value (high in unsaturated fat), the more oxidation would take place which polymerizes to cause the fatty acid in the oil to harden and becoming plastic like stickiness to your pan.

Coconut oil: 6 – 11

Palm kernel oil: 14 – 21

Butter: 25 – 42

Cocoa butter: 32 – 40

Palm oil: 49 -55

Lard: 52 – 68

Olive oil: 75 – 94

Pecan oil: 77 – 106

Peanut oil 82 – 107

Hazelnut oil: 83 – 90

Pistachio oil: 86 – 98

Corn oil : 107 – 128

Canola oil: 110 -126

Soybean oil : 120 – 139

Sunflower oil :110 – 145

Walnut oil : 132 – 162

Cod liver oil:  148 – 183

Linseed oil: 170 – 204

Fish oil : 190 – 205

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