smoke point

smoke point (plural smoke points)

1. (cooking) The temperature at which an oil or shortening begins to produce smoke.

   Coordinate term: flash point

   • 2004, Harold McGee, chapter 15, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:

     The smoke point depends on the initial free fatty acid content of the fat: the lower the free fatty acid content, the more stable the fat, and the higher the smoke point.