Representing an oil's resistance to heat, a specific oil's smoke point is the temperature at which it will stop glistening and start to burn and smoke instead, imparting an acrid, burnt flavor to the foods you are using it to cook. This happens when the compounds in the oil break down as a result of heat exposure.
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Smoke point
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The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes clearly visible, dependent upon specific and defined conditions. Wikipedia
The smoke point, also referred to as the burning point, is the temperature at which an oil or fat begins to produce a continuous bluish smoke that becomes ...
That's because every cooking fat, be it butter, lard, or oil, has a smoke point: a temperature at which it stops shimmering and starts sending out some serious ...
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