Lexicon
Smoke point
The temperature at which a cooking oil starts to visibly smoke and break down.
Definition
What the smoke point means
The smoke point is the temperature at which a heated oil begins to smoke visibly. From here its compounds break down, the taste turns bitter and unfavourable substances can form.
It depends on the oil type and degree of processing: refined oils have a higher smoke point than natural ones, polyunsaturated oils are more sensitive.
In brief
- High smoke point (refined high-oleic, coconut oil, clarified butter): suitable for searing and deep-frying.
- Medium smoke point (olive oil): for gentle sauteing.
- Low smoke point (flaxseed, hemp, walnut oil): use cold only.
- Rule of thumb: once an oil smokes it is too hot , discard and start again.
Related terms: Cold pressing, Omega fatty acids.
Source
- Smoke point , Wikipedia