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Smoke Point: the point where a fat or oil breaks down into potentially harmful and possibly carcinogenic materials containing free-radicals.  In other words, the point at which an oil has been heated beyond what is recommended, becomes dangerous, and tastes overwhelmingly unpalatable.  Unrefined oils, like extra-virgin olive oil, tend to have lower smoke points.  Refining oils (taking out impurities) tends to increase the smoke point.  The table below lists the average values for smoke points of various common fats.

* Note: For sautéing, deep-frying, stir-frying: use an oil with a minimum smoke point of 350-375, such as canola, avocado or safflower.  For dipping, dressings and marinades: use your low smoke point oils like an unrefined flax, walnut or extra-virgin olive oil.

 The Smoke Point Of Common Fats and Oils

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