Why It's Useful To Know The Smoke Point Of Oil

We hate to break it to low-maintenance cooks, but when it comes to cooking with oil, temperature really does matter — more specifically, the smoke point. But what does this even mean? In the simplest of explanations, it's the point at which oil breaks down and starts to, well, smoke. Understanding the smoke point of the oil you're using can help you pick the right one for your dish, whether you're perfectly searing a steak or drizzling a homemade salad dressing. So, if you've ever wondered why some oils go rancid after a few turns in the pan, or why your stir-fry tastes burnt even though you're using a "premium" oil, the culprit might be the oil's smoke point. 

Basically, the smoke point is the temperature at which oil stops acting like oil and starts breaking down. When oils reach their smoke point, they begin to degrade chemically. At this stage, they release compounds like acrolein, which is the acrid chemical responsible for that burnt flavor. Smoke points can vary hugely — extra virgin olive oil can start smoking at just 325 degrees Fahrenheit (which is why olive oil is bad for frying chicken), whereas safflower oil can be heated to 510 degrees. 

Understanding how oils are made — whether they're refined or unrefined — also plays a role in smoke points. Cold-pressed, unrefined oils usually have lower smoke points because they retain more of the natural compounds that give them flavor, color, and nutritional value. These oils are winners for salads or to drizzle, but they don't hold up well to high heat. Refined oils, though, go through processes that remove those heat-sensitive compounds. What you're left with then is a more neutral flavor and a higher smoke point. Think of these as your go-to oils for high-heat sauteing or frying. 

Smoking oil doesn't just cause your kitchen to smell like a frying faux pas or cause your food to taste annoyingly burnt. Turns out, overheating oils actually produces free radicals. Sounds scary? That's because it sort of is, since these free radicals are linked to cell damage with prolonged exposure — an example of how foods can become toxic if cooked incorrectly. And don't even get us started on "flash points" — although, we should probably go into that since knowing about this can save your oil from catching on fire. Of course, while you're unlikely to start a full-blown fire just from heating your oil too much, oils that are pushed to this limit can emit ignitable gases. Cooking near an open flame or even a stovetop with strong ventilation can be extra risky if this happens.

That said, the smoke point itself isn't always the villain. Tons of high-heat cooking techniques like stir-frying and searing need the oil to reach high temperatures to get the job done. However, knowing your oil's limits and choosing one with a higher smoke point for these types of dishes helps ensure you don't end up with that acrid burnt taste or harmful compounds. So, next time you're about to turn the temperature up on your frying pan, check your oil to make sure it can handle the heat — otherwise, it should probably keep its cool on the sidelines.