Talk:Smoke point
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carcinogens
[edit]My understanding is that there is a huge concern over the carcinogenic byproducts of "burnt" oils. Can someone please include this information as well? Perhaps the medical project wiki team can help.
decomposition vs smoke point
[edit]This article says the smoke point is NOT the point at which the oil starts to decompose yet most public sources say it is; What is the basis of this statement? Compare to below;
Oxford Food & Nutrition Dictionary: smoke pointTop Home > Library > Food & Cooking > Food and Nutrition
The temperature at which the decomposition products of frying oils become visible as bluish smoke. The temperature varies with different fats, ranging between 160 and 260 °C. See also fire point; flash point.
perhaps it is just badly worded; The smoke point is not the temperature at which the oil is decomposed and possibly toxicological relevant compounds are formed.
when what is meant is; The smoke point is not the temperature at which the oil forms possibly toxicological relevant compounds.
Unrefined cold-pressed sunflower oil temp
[edit]The reference document, [32], says "Point de fumée (?) : 320 °F / 160 °C", yet the table says 107°C. Help somebody! 92.62.1.33 (talk) 22:31, 29 October 2024 (UTC)
Stackexchange thread that clarifies what the smoke point actually is
[edit]As said in title. Sources TBD but wanted to link this for people trying to figure out what the smoke point actually is, which this article fails to convey.
https://cooking.stackexchange.com/questions/125480/a-definitive-physicochemical-guide-to-smoke-points-of-cooking-oils Mrfoogles (talk) 00:55, 17 June 2025 (UTC)
- Update: that answer is actually not entirely correct. But I found sources! See article. Mrfoogles (talk) 01:52, 17 June 2025 (UTC)