Cookbook:Smoke Point

Cookbook | Recipes | Ingredients

The smoke point of an oil or fat is the temperature at which it gives off smoke. When oil is smoking, it gives off bad fumes and is prone to bursting into flame. Flames from a pot of burning oil will reach up for 2 or 3 feet. The smoke point of an oil should be high when the oil is used for deep-fat frying or when it will be exposed alone on surfaces such as cookie sheets. The numbers here are common values; oils will vary.

Olive oil is particularly variable; higher quality cold-pressed grades have lower smoke points than cheaper solvent-extracted and refined grades. It is better not to use high-quality olive oil for deep frying—save it for your salads.