> If you don't heat the oil above its smoke point then nothing will happen to the oil, chemically. This doesn’t sound right. Have a read of the Oxidative Stab

> If you don't heat the oil above its smoke point then nothing will happen to the oil, chemically. This doesn’t sound right. Have a read of the Oxidative Stability section of this Wikipedia entry: https://en.wikipedia.org/wiki/Smoke_point https://en.wikipedia.org/wiki/Smoke_point The oxidative stability does not directly correspond to the smoke point and thus the latter cannot be used as a reference for safe and healthy cooking.