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The story has a link to "Cooking For Engineers: Smoke Points of Various Fats" [1] that looks real useful, but it does not provide any reference as to where the

by jcr 12y ago

The story has a link to "Cooking For Engineers: Smoke Points of Various Fats" [1] that looks real useful, but it does not provide any reference as to where the values come from, and the stated smoke point temperatures listed vary a lot from those listed on Wikipedial [2]. I'll begrudgingly refrain from making jokes about believing what you read on the Internet, but I figured pointing out the discrepancies might be useful to some. [1] http://www.cookingforengineers.com/article/50/Smoke-Points-of-Various-Fats http://www.cookingforengineers.com/article/50/Smoke-Points-o... [2] http://en.wikipedia.org/wiki/Smoke_point http://en.wikipedia.org/wiki/Smoke_point

TheCowboy 12y ago
Smoke point temperatures found in literature and on the Internet seem to be something of a religion itself. The same could probably be said of cast iron seasoning. I've seen people argue that extra virgin olive oil has one of the highest smoke points. If two sources ever agree on smoke points, I wouldn't bet on it being sourced from independently replicated experiments. Even when a reference is provided, the reference itself isn't reliable. Cooking seems to be slowly emerging from the dark ages, but there is still a lot of pseudo-science that most people unfortunately don't even realize is exactly that.