What is a smoke point?

The smoke point is the temperature at which a fat or oil begins to produce visible smoke and breaks down, releasing harmful compounds and affecting flavor. It varies among different oils and fats due to their composition; for example, refined oils typically have higher smoke points than unrefined ones. Cooking beyond the smoke point can not only lead to undesirable flavors but also pose health risks due to the formation of toxic substances. Understanding smoke points is crucial for selecting appropriate cooking oils for various methods like frying or sautéing.