Since high iodine value oil such as canola, soybean and vegetable oil, these oils can oxidize very easily under heat, we can use them as we finish up the dishes. Let’s say cooking with little low iodine value oil such as coconut oil, heating the food and when finishing up with those canola, soybean or vegetable oil just right before you turn the heat off. This way, you can enjoy the benefit without the oxidation of the oil being heated.

If you must use these oils for cooking, make sure to follow their perspective smoke point while heating them. Sometimes patience does help, lower heat may produce better results in some cases.