smoke point
noun
variants
or smoking point
plural smoke points or smoking points
: the temperature at which an oil or fat (especially one used for cooking) begins to emit smoke
When choosing an oil, you want one with a higher smoke point than your cooking temperature … since surpassing the smoke point "can cause undesirable burnt aroma and flavors," says [Jason] Ginsberg, in addition to filling your kitchen with smoke.—
Laurel Randolph
Laurel RandolphCold-pressed oils have a smoking point of less than 300°F and should not be used for high-heat cooking.—Jane Salzgass Freiman
Jane Salzgass FreimanFilm the pan with peanut oil or canola oil (which have higher smoke points than other vegetable oils).—Harvey Steiman
Harvey SteimanExamples of smoke point in a Sentence
Recent Examples on the Web
Both add great flavor and the olive oil ensures that the butter doesn’t burn in the pan (olive oil has a higher smoke point than butter).
—Robin Miller, The Arizona Republic, 3 Jan. 2025
Refined oils generally have a higher smoke point than their unrefined counterparts.
—Amy Brownstein, Ms, Rdn, Verywell Health, 20 Dec. 2024
The smoke point is the temperature at which a fat begins to degrade.
—Jillian Kubala, Health, 30 Dec. 2024
Harmful molecules are rarely created from home cooking; oils seldom reach their smoke point for long periods.
—Amy Brownstein, Ms, Rdn, Verywell Health, 20 Dec. 2024
The smoke point reflects when an oil begins burning during cooking.
—Amy Brownstein, Ms, Rdn, Verywell Health, 20 Dec. 2024
Flax oil is highly nutritious but also has a low smoke point, which can lead to oxidation and bitterness when heated.
—Jamie Johnson, Verywell Health, 28 Oct. 2024
There are a variety of smoke points for these oils, which makes some better for cooking than others.
—Cody Godwin, USA TODAY, 2 Oct. 2024
Therefore, a high smoke point is more desirable for frying.26
Processing method: Processing methods also affect oil stability by changing antioxidant content.
—Merve Ceylan, Health, 14 Oct. 2024
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Robin Miller, The Arizona Republic, 3 Jan. 2025
Refined oils generally have a higher smoke point than their unrefined counterparts.
—Amy Brownstein, Ms, Rdn, Verywell Health, 20 Dec. 2024
The smoke point is the temperature at which a fat begins to degrade.
—Jillian Kubala, Health, 30 Dec. 2024
Harmful molecules are rarely created from home cooking; oils seldom reach their smoke point for long periods.
—Amy Brownstein, Ms, Rdn, Verywell Health, 20 Dec. 2024
The smoke point reflects when an oil begins burning during cooking.
—Amy Brownstein, Ms, Rdn, Verywell Health, 20 Dec. 2024
Flax oil is highly nutritious but also has a low smoke point, which can lead to oxidation and bitterness when heated.
—Jamie Johnson, Verywell Health, 28 Oct. 2024
There are a variety of smoke points for these oils, which makes some better for cooking than others.
—Cody Godwin, USA TODAY, 2 Oct. 2024
Therefore, a high smoke point is more desirable for frying.26
Processing method: Processing methods also affect oil stability by changing antioxidant content.
—Merve Ceylan, Health, 14 Oct. 2024
Dictionary Entries Near smoke point
Cite this Entry
“Smoke point.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/smoke%20point. Accessed 18 Jan. 2025.
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