Different kinds of olive oil have varying smoke points.
The market abounds with culinary oils, each attempting to find a niche that can be exploited. Many tout their health benefits, because they lack an unhealthy component or contain a healthy one. Others compete on flavor, rarity or their origin. One of the most common points of comparison is the smoke point of oils, the temperature at which they begin to break down.
What Is the Smoke Point?
Every cooking oil will begin to break down if subjected to excessive heat. As this point is approached the molecules of fat in the oil begin to break down into free fatty acids. These are less heat-tolerant than the original fats, and begin to break down further, producing smoke in the process. The production of smoke occurs over a range of temperatures, beginning with a fine wisp and ending with a billowing, acrid cloud.
Measure the Smoke Point
Theoretically there are two basic ways to measure the smoke point of an oil. The first is to generate a given temperature with absolute precision, expose the oil to it and see what happens. This is rather difficult to do in the real world. A more practical solution is to heat the oil until it begins to smoke, and use an accurate thermometer to record the temperature. This is best done in a deep fryer, which provides a safe and convenient way to heat a quantity of oil.
Variations in the Smoke Point
A number of factors can affect the testing of smoke points. More refined oils have higher smoke points, while pure virgin oils tend to have lower smoke points. In general, the lighter and more refined in appearance an oil is, the fewer impurities it has and the better it will perform at high temperatures. The smoke point varies depending on the brand, type of oil and point of origin. Select two or three brands common in your own area for testing.
Oils With High Smoke Points
A variety of oils have high smoke points, making them suitable for frying and most other culinary purposes. Canola oil and grapeseed oil are both very neutral in flavor, and can be used at high temperatures. Sunflower oil, especially the high- or mid-oleic varieties, is another good option. Peanut oil is an excellent frying medium with a neutral flavor and a good smoke point, though its use is declining in restaurants because it is a potentially life-threatening allergen for some people.
Tags: smoke points, begin break, begin break down, break down, smoke point