Cooking oil can boil, but it depends on the type of cooking oil and what temperature you are trying to achieve.
Some oils have a higher smoke point than others, meaning they can withstand higher temperatures before beginning to smoke and break down. This is important to consider when cooking, as you don’t want your food to take on a burnt or acrid flavor.
Generally speaking, most oils can be brought to a boil without issue. However, if you are looking to fry or sauté with your oil, you’ll want to choose one with a high smoke point like peanut oil, grapeseed oil, or avocado oil.
On the other hand, if you plan on using your oil for dressings or low-heat baking, an olive oil with a lower smoke point will work just fine.
No matter what kind of cooking you’re doing, it’s always best to err on the side of caution and not let your oil get too hot. Not only will this help preserve its flavor and quality, but it will also prevent any accidents in the kitchen!