Smoke Point

Smoke Point – About

What is Smoke Point

The smoke point is the exact temperature at which an oil begins to smoke continuously when heated. This visible smoke is caused by the breakdown of oil molecules and the release of gases, signalling that the oil is nearing its thermal limit.
It serves as an important indicator for cooks to know when an oil should no longer be heated further to preserve flavour and safety.

Why Does Smoke Point Matter?

Knowing an oil’s smoke point ensures better cooking results and kitchen safety. Heating oil beyond its smoke point not only imparts a burnt or bitter flavour to food but may also degrade the nutritional qualities of the oil. Additionally, overheated oil can release harmful compounds that affect both taste and health.

Factors Affecting Smoke Point

Several factors influence an oil’s smoke point, such as the oil’s type (vegetable, nut, animal), the refinement process used, and how the oil is stored. For example, refined oils usually have higher smoke points due to the removal of impurities, whereas unrefined oils retain more nutrients but tend to smoke at lower temperatures.
Smoke Points of Common Cooking Oils
Different oils have different smoke points depending on their source and processing. Extra virgin olive oil typically smokes around 190°C (374°F), while highly refined oils like avocado oil can resist much higher temperatures, up to 271°C (520°F). These variations help cooks select oils optimized for frying, sautéing, baking, and dressings.

Smoke Point and Your Health

What Happens When Oil Passes its Smoke Point?

Once an oil passes its smoke point, it undergoes chemical changes including the formation of free radicals and acrolein, a compound with a strong bitter taste and potential toxicity. Cooking beyond this point can reduce food quality, produce unpleasant flavours, and pose health risks over time.

Tips for Choosing the Right Oil for Cooking

Choosing an oil with a smoke point suitable for your cooking method is essential. High smoke point oils like canola, rice bran, and refined sunflower oil are ideal for frying and grilling. Medium smoke point oils are better for sautéing, while oils with lower smoke points, such as extra virgin olive oil, are best reserved for dressings or low-heat cooking.

Smoke Points of Jivo Cooking Oils

Jivo offers a range of oils with varying smoke points tailored for different culinary needs and health benefits:

Jivo Cooking Oil	Smoke Point	Notes
Jivo Cold-Pressed Kachi Ghani Mustard Oil	~250°C (482°F)	This traditional mustard oil holds a robust flavour and high heat tolerance, making it perfect for deep frying, sautéing, and pickling.
Jivo Extra Virgin Olive Oil (EVOO)	~190–210°C (374–410°F)	Rich in antioxidants and healthy fats, EVOO is best for low to medium-heat cooking and dressings to preserve its delicate flavour and nutrients.
Jivo Pomace Olive Oil	~240°C (464°F)	A refined olive oil extracted from olive pulp, suitable for medium-high heat cooking due to its higher smoke point than EVOO.
Jivo Cold-Pressed Canola Oil	~204–232°C (400–450°F)	Heart-healthy with Omega-3s, versatile for frying, baking, and sautéing due to its moderate to high smoke point.
Jivo Extra Light Olive Oil	~243–250°C (470–482°F)	Refined for higher heat tolerance, ideal for frying and baking without overpowering food flavours.
Jivo Cold-Pressed Sunflower Oil	~232°C (450°F)	Retains nutrients and antioxidants, good for high-temperature cooking common in Indian cuisine.
Jivo Refined Soyabean Oil	~234°C (453°F)	Neutral flavour and good stability for frying at high heat.
Jivo Groundnut Oil	~227°C (440°F)	Popular for frying and sautéing due to its mild taste and relatively high smoke point.

 

Related Information

How is Smoke Point Measured?

Smoke points are determined in scientific labs by gradually heating the oil under controlled conditions and observing the temperature at which steady smoke appears. This method provides standardized, objective ratings useful for comparing different oils and guiding cooking choices.