Smoke point
This is the current revision of Smoke point as edited by HelpJazz (talk | contribs) at 15:22, April 3, 2008. This URL is a permanent link to this version of this page.
The smoke point is the temperature at which a cooking oil begins to break down and visibly start to smoke. It is the highest temperature at which any given oil can be used for cooking. Animal-based fats tend to have lower smoke points than those made from plants. Impurities (such as food particles) and use lower the smoke point of an oil.[1]
References
- â Culinarily Yours, Deep Frying