Are oil smoke points really a big deal?
Experts sound off explaining the science behind them and what happens if they’re ignored.
For many dishes, that means choosing the right cooking oil.
Experts in This Article
Nik Sharma is a food writer, recipe developer, and food photographer.
He is the author of The Flavor Equation and Season: Big Flavors, Beautiful Food.
When an oil starts to smoke, thats a signal that its starting to break down.
Nik Sharma is a food writer, recipe developer, and food photographer. He is the author of The Flavor Equation and Season: Big Flavors, Beautiful Food.
At that point, the oil starts losing both its flavor and health benefits.
The experts say there are a few different reasons for different oils having different smoke points.
One is due to varying ratios of fatty acids.
But when the carbons bond with each other creating double bonds, it becomes an unsaturated fatty acid.
The number offree fatty acidswhich determines the acid content in oilsis yet another piece to the smoke point puzzle.
But thats not all.
The particles from olives break down differently than corn, for example.
Dr. Farrimond says that in science-speak, these particles are called impurities.
Despite the name, you want an oil to maintain its impurities because thats where the flavor is.
Nik Sharma is a food writer, recipe developer, and food photographer. He is the author of The Flavor Equation and Season: Big Flavors, Beautiful Food.
That said, there is a general hierarchy of when oils tend to reach their smoke point.
Rules are for bakers, not chefs!
Well, if you ignore an oils smoke point, it will eventually catch fire.
So, if youre into burnt food, go ahead and blow right past it.
When an oil reaches its smoke point, the molecules start to break down.
That means youre getting less flavor and nutrients.
But is it dangerous?
Will inflammation-causing free radicals really form?
Dr. Farrimond says there is some scientific evidence to suggest this.
So, yes, it is potentially harmful.
This intel is enough to make any health-conscious cook to always want to be aware of an oils temperature.
But Sharma says the only true way to know is by using a thermometer.
If you notice your oil is starting to smell rancid while youre cooking, thats another sign.
And if your pan has caught on fire, yeah, youre past the oils smoke point.
Lets say youre making a sauce and decide to add a few of your favorite herbs to the mix.
Theantioxidants in herbshave been linked to protecting oils from being degraded as easily.
The other ingredients youre cooking with definitely matter, Sharma says.
You may wonder how the oil smoke point changes with the cooking method.
Dr. Farrimond says no.
A smoke point is a smoke point and its the same regardless of the way youre reaching that temperature.
For the actual cooking, both say they lean toward a neutral oil.
Sharma favors grapeseed oil.
It has a high smoke point, its cheap, and its readily available, he says.
Whenever youre cooking with oil, thats good information to keep on the back burner.
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