Talk:Smoke point/Archive 1

This is an archive of past discussions about Smoke point. Do not edit the contents of this page. If you wish to start a new discussion or revive an old one, please do so on the current talk page.

I know it's probably subjective, but it would be useful to add some notes about range is considered a 'low' smoke point (for the purposes of cooking) and what range is 'high'. Or, instead, adding in the chart the typical temperatures of various common types of cooking. Pimlottc 21:27, 11 April 2006 (UTC) When I made that edit about olive oil, I meant 375F was the lowest smoke point extra virgin olive oil can have, not that other incorrect sentence. 67.81.42.30 (talk) 13:13, 15 December 2007 (UTC)

Smoke point isn't just a property of cooking oils. It's a physical property of any oil, including petroleum distillates. This article really should be expanded to include discussion of that as well. dil (talk) 20:52, 1 May 2008 (UTC)

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 18:01, 3 July 2008 (UTC)

It would be nice to have other oils covered: poppy seed oil pistachio oil

The reason for asking for those two in particular is that they have very high concentrations of Omega-6 linoleic acid [LA], which has very well-established benefits, particularly cognitive. (BTW, other oils high in LA are safflower, grapeseed, sunflower, corn and sesame. —Preceding unsigned comment added by A.k.a. (talk • contribs) 15:43, 13 June 2009 (UTC)

This article says 520 deg for avocado oil but the avocado oil article at http://en.m.wikipedia.org/wiki/Avocado_oil says 491. Which is correct? --97.33.177.200 (talk) 16:48, 17 April 2010 (UTC)

I also noticed this: looking around online there seems to be some variability. Several sites put the smoke point at 520F, while others say 480F. If it is truely 480F then it does not have the highest smoke point. See resources here: http://www.goodeatsfanpage.com/CollectedInfo/OilSmokePoints.htm http://www.care2.com/greenliving/smoke-point-for-cooking-oils.html# —Preceding unsigned comment added by 99.8.16.110 (talk) 04:15, 9 December 2010 (UTC)

The smoke point of oil live listed is incorrect from my research it shows the smoke point of oil oil varies & what you have listed is a very high smoke point which might make people think its safe to fry in olive oil WHEN ITS NOT. Please update the wiki post.

Olive oil and its smoke point

Before I discuss the specifics of the smoke point of olive oil, I want to clarify some terms used to define olive oils since these terms are often a source of confusion for many people:

   Extra-virgin: derived from the first pressing of the olives (has the most delicate flavor).
   Fine virgin: created from the second pressing of the olives.
   Refined oil: unlike extra-virgin and fine virgin olive oils, which only use mechanical means to press the oil, refined oil is created by using chemicals to extract the oil from the olives.
   Pure oil: a bit of a misnomer, it indicates oil that is a blend of refined and virgin olive oils. 

Now, unlike the information presented in Table 1, the information on olive oil smoke points is, unfortunately, not very clear or consistent since different companies list different smoke points for their olive oil products; this variability most likely reflects differences in degree of processing. Generally, the smoke point of olive oil ranges from 220-437°F. Most commercial producers list their pure olive smoke points in the range of 425-450°F while "light" olive oil products (which have undergone more processing) are listed at 468°F. Manufacturers of extra virgin oil list their smoke points in a range that starts "just under 200°F" and that extends all the way up to 406°F. Again, the variability here is great, and most likely reflects differences in the degree of processing.

Copied from

http://www.whfoods.com/genpage.php?tname=george&dbid=56

Practical tips

In principle, organic, unrefined, cold-pressed extra virgin olive oil should have the lowest smoke point of all forms of olive oil since this form of the oil is the least refined, most nutrient dense and contains the largest concentration of fragile nutritive components. Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 300°F/148°C range. For these reasons, I don't recommend cooking with extra virgin olive oil. — Preceding unsigned comment added by 69.125.101.190 (talk) 06:03, 29 June 2012 (UTC)

The article says that the flash point is above the smoke point. I think that's not true for some of these oils. If it were true, it would mean that it's impossible to ignite these oils at room temperature with an applied flame. I don't have enough cooking experience to say for sure but I suspect that one could light some of these oils with a match. Sounds to me like someone confused flash point with autoignition temperature. Sbreheny (talk) 02:11, 4 June 2015 (UTC)

This morning I created a fork of smoke point table, saved as a template. I wanted to use the chart on cooking oil. It is an exact duplicate of the smoke point chart which appears on this article's page, with the addition of a navbar at the top, for ease of editing, and a minor change to one of the citations (invocation error fixed due to being split off from primary citation in this article). I will make an edit to this article to embed the template in a few moments. It makes some sense that there be a centralized location for a table used on more than one article. If you object to my article edit, feel free to revert it! Gzuufy (talk) 17:09, 17 April 2017 (UTC)

In the table there are two Olive oil Extra virgin rows with 2 different sources. The row should be merged ideally in form of range as other similar? — Preceding unsigned comment added by Kenorb (talk • contribs) 14:49, 23 April 2017 (UTC)

@Kenorb: I'm probably the one who did that in the last week sometime. Yes, I looked, I noted the difference in values. Do you think that having a different source with a different line is a way to report a range from different sources? Or does it take too many lines and just create chart clutter? If they're on the same line, perhaps with a range, then we end up with two refs on the same line of data. How do you manage a range of values? Do you take a midpoint of the two? I suppose one source could be discarded as well, if you want one line only. Gray's was reported in a medical journal, so would seem the more reliable source vs. web cite. JonBarron's web cite was already being used in this article, if I'm recalling correctly. --Gzuufy (talk) 21:54, 23 April 2017 (UTC)

The temperatures given, seem low. It is important to get right given the health consequences of using oils at too high a temperature. For example, 320°F to 356°F for deep frying implies that you can use some extra virgin olive oils for deep frying, which is patently not true! Something doesn't jive about these numbers. — Preceding unsigned comment added by Billybass (talk • contribs) 17:32, 1 November 2018 (UTC)

The temperature given for pan frying is definitely unreasonably low. You would never fry a steak at 120 °C, instead you'd be somewhere near or above the smoke point of most cooking oils. As mentioned above, these numbers are extremely misleading. The articles on searing and maillard reaction both agree that much higher temperatures are needed for pan frying. 82.69.227.118 (talk) 10:23, 5 April 2019 (UTC)

The author of the cited articled "is a consultant for Cobram Estate Extra Virgin Olive Oil", so may have an incentive to give lower temperatures which might imply that extra virgin olive oil was suitable for high temperature cooking. 82.69.227.118 (talk) 10:28, 5 April 2019 (UTC)

"Burning point" redirects here." "The smoke point, also referred to as the burning point"

Burning as in combustion, or oxidation is not the same as smoking and does not necessarily include smoke.

"Burning point" is not a commonly used phrase in general use.

The referenced material [1] does make the distinction between smoking and burning points.

The difference is relevant to underline the point made further in the article about oxidative Stability.

The https://en.wikipedia.org/wiki/Rancidification article is a better target for a redirection from "Burning point". If such redirection is too controversial, inadequate or insufficiently supported, it'd be better to remove the redirection altogether.

Wiczus (talk) 05:18, 7 May 2020 (UTC)

The sources for this article are terrible. There are 22 entries in the table with no citation. The actual references are terrible. Manufacturer websites are listed as sources as well as questionable sites such as http://jonbarron.org, Source of clarified butter is chartbin having source in wikipedia ;-) — Preceding unsigned comment added by Skedra (talk • contribs) 17:26, 12 September 2020 (UTC)