Smoke point is the temperature at which a fat or oil begins to produce a visible stream of smoke under specified conditions. At or near this point, the fat may develop undesirable flavours and undergo chemical changes. Smoke point varies with the type of fat, degree of refinement, free fatty acid content, age, impurities and previous heating.
Refined oils generally have higher smoke points than unrefined oils because processing removes some compounds that contribute to early smoking. Butter contains milk solids that can brown and burn at lower temperatures than clarified butter or many refined oils. Do not rely on a single universal temperature for a product; check supplier specifications where available.
Example: a refined high-oleic oil may be selected for deep-frying, while extra virgin olive oil is often used for dressing, finishing and moderate-heat cooking.
Safety note: smoke point is not the same as flash point or fire point. Never leave heating oil unattended, and follow fryer operating and fire-safety procedures.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
