— ingrid ortega

So, uh, uh, sometimes when sauteing, there's a lot of smoke in the house that tells me that if your your sauteing, you're probably doing it with an oil there that probably has a very low smoke threshold. So like something like olive oil actually has a very, it burns really quickly. Um, so you might want to use something like a, like an avocado oil or a canola oil or something like that, that has a higher threshold of heat for it. Um, you know, a lot of people don't like using canola oil. I typically would use avocado oil because has a high heat threshold, um, you know, sun, uh, safflower oil's another one that I use a lot too if I'm using some of those. But those are, that's probably a good way to be able to avoid the smoke happening when you're sauteing.