The best oil to use in a non-stick frying pan is a high smoke point oil, such as avocado oil, canola oil, or coconut oil. These oils have a high smoke point, which means they can withstand higher temperatures without breaking down and releasing harmful compounds into the food. Avocado oil, for instance, has a smoke point of around 520°F (271°C), making it an excellent choice for non-stick pans. Canola oil and coconut oil also have high smoke points, at approximately 400°F (204°C) and 350°F (177°C), respectively.

The reason for choosing high smoke point oils is to prevent the oil from breaking down at high temperatures, which can lead to the formation of harmful free radicals and potentially harmful compounds. When non-stick coatings are exposed to high temperatures, they can also degrade, potentially releasing toxic substances. By using oils with high smoke points, you can minimize the risk of these issues and ensure that your food is cooked safely and healthily.

According to a study published in the Journal of Food Science, high smoke point oils are more stable at high temperatures and are less likely to produce harmful compounds compared to lower smoke point oils like olive oil or butter. This study found that olive oil, with a smoke point of around 375°F (191°C), can start to break down at temperatures as low as 320°F (160°C), releasing potentially harmful substances. In contrast, oils like avocado oil and canola oil remain stable at much higher temperatures, making them safer choices for non-stick frying pans.