FAQ #1

Does cold-pressed coconut oil deteriorate when heated?

After questioning the manufacturer and doing some research of my own, I am glad to report that coconut oil is very stable and keeps it's integrity when heated. It's medium chain fatty acids are resistant to being changed by heat. However, if overheated to the point of smoking you may assume it has begun to deteriorate.

Other heating FYI:

A favorite Coconut Oil quality of mine is it's high heat resistence. I found this out with relief while cooking with it. Distracted from my cooking one evening, I left a pan heating on the stove with coconut oil in the bottom. I returned expecting the oil to be smoking and burned to a film on my pan. (You know how hard it is to get that burned on oil film off a stainless steel pan?) I was so relieved to find it only slightly smoking and not in the least burning.

On the other had, coconut oil melts at a really low temperature, around 70 F. You will find it fairly easy to liquify when needed.

I usually put mine in the microwave for about 15 seconds, but it can also be quickly melted just sitting in a container of hot water.

What to Expect

A few of you have asked about the packaging and texture of coconut oil. I hope this will be helpful. 

First the packaging for the current group order from Coast Coconut farms: The 1 gallon container is pictured below and great for stacking in bulk or just placing one on your pantry shelf. Each order comes with a complimentary booklet of facts, uses and recipes. 

Now for the oil itself...I keep some in a small container, with my other cooking necessities, salt & pepper, and olive oil spritzer, right next to the stove. That way when I want to cook with it, I just scoop out a bit to grease a pan for pancakes, stirfry, or other frying/stove top cooking uses. It is generally in a soft (shortening like) consistency and pure white in color. In it's more solid state, coconut oil can be substituted for shortening or butter in recipes.

I will address more cooking tips in another post, but for now, a picture of the coconut oil in it's liquified state:

Coconut oil has a very low melting point and will liquify when heated. It will then look like clear water. In it's liquid state coconut oil can be substituted for liquid oils (like those unheathly vegetable oils) in recipes. 

I hope this helps...more to come!

Time to Try Coconut Oil!

Last year I heard about coconut oil for the first time when I witnessed my neighbor spreading it on her toast, saying something like, "I love this stuff...I even eat it by the spoonful!" Ugh, isn't that like eating a spoonful of shortening or butter? NOT EVEN.

With further research, I found out that coconut oil is one of the healthiest oils (when correctly processed) on the earth.

Soon after, I heard it doesn't go rancid for YEARS! My interest was piqued. I now have been using it for a year, and, although I only recently tried eating a spoonful, I have become a huge fan.

Here is why in some official lingo:

IT'S HEALTHIER FOR YOUR BODY INSIDE AND OUT

• a healthy saturated fat with lauric acid which supports the immune system
• rich in MCT (medium chain fatty acids) other saturated fats contain long-chain fatty acids which are bad for your health
• NO CHOLESTEROL, trans or hydrogenated fats
• easy to digest for quick energy
• helps metabolic function
• has anti-bacterial, antifungal properties
• great for your SKIN and HAIR

IT STORES WELL

• coconut oil is very stable, does not have to be refrigerated and stores for up to 5 years without going rancid (even if it's been opened!)

IT IS GOOD FOR COOKING

• coconut oil doesn't burn, like butter, in a pan that has overheated
• it gives a slight coconut flavor to foods which can really enhance many recipes
• like it says above...it's just more healthy to cook with

The word is getting out! Coconut oil is awesome...try some and you won't regret it.