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For people wondering _what_ the smoke point is here is the full wiki page https://en.m.wikipedia.org/wiki/Smoke_point https://en.m.wikipedia.org/wiki/Smoke_poin

• i_cant_speel 7y ago
  Non-mobile link: https://en.wikipedia.org/wiki/Smoke_point https://en.wikipedia.org/wiki/Smoke_point
• i_cant_speel 7y ago
  The article fails to mention why the smoke point matters. Is it something you want to avoid?
  • jimbob45 7y ago
    It's the point at which the oil burns. Thus, if you need to cook higher than that temperature, you're gonna end up with burnt oil.
  • iambateman 7y ago
    If you’re seasoning cast iron or a wok, you do want to get a thin layer of oil smoking. This creates the season (and nonstick) on the pan. Over time, it’s really pretty cool. But if you’re cooking, burned oil is going to introduce some weird flavors you probably don’t want. Steak is the only food I know of where you want the pan close to that hot.