Smoke point

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[edit]

1. ↑ Culinarily Yours, Deep Frying