What is a smoke point?
An oil's smoke point is the temperature at which it starts to give off visible smoke and break down, leaving a burnt taste and harmful compounds.
Why it works
When oil gets hot enough, its fats start to break down into smoke, bitter flavors, and irritating compounds. Refined oils have impurities removed, so they usually smoke later, around 400 to 500°F (200 to 260°C). Unrefined and extra virgin oils smoke sooner. Use high smoke point oils for searing and frying and save delicate oils for finishing.
How to do it
Common mistakes
- Using butter for hard searing, which burns the milk solids.
- Reusing smoking oil, which tastes bitter and burnt.
- Cooking in a pan that is far hotter than needed for the food.
Questions about smoke point
What oil has the highest smoke point?
Refined avocado oil is among the highest at around 500°F (260°C). Refined peanut and safflower are also high.
Is it bad to cook with olive oil?
No. Extra virgin olive oil is fine for medium-heat cooking. It smokes around 375 to 410°F (190 to 210°C), so avoid very high heat.
Does smoke point change with use?
Yes. Oil breaks down with repeated heating and food particles, so the smoke point falls the more you use it.
Olive oil
Butter
Vegetable Oil
