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 seasoni

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.