Smoke Point

The smoke point of an oil is the temperature at which it begins to produce visible smoke. At this temperature, the oil starts to break down, releasing smoke and potentially harmful compounds. Knowing an oil’s smoke point helps in choosing the right type of oil for different cooking methods; for instance, oils with higher smoke points are better for high-heat cooking like frying, while those with lower smoke points are suitable for dressings or low-heat use. Properly heating oils to their smoke point ensures safety, preserves flavor, and maintains nutritional quality.