The smoke point of various fats is important to note because a fat is no longer good for consumption after it has exceeded its smoke point and has begun to break down. Once a fat starts to smoke, it usually will emit a harsh smell and fill the air with smoke. In addition it is believed that fats that have gone past their smoke points contain a large quantity of free radicals which contibute to risk of cancer.
paul wheaton wrote:So, at cooking temperatures, any oil will polymerize, right?
paul wheaton wrote:I know that I have had times where fats will leave a polymerized layer that is a thin, contiguous layer. And other times where fats will leave a layer that is "mottled" or "spider-web-ish".
paul wheaton wrote:
For a clue, take a look at my much bigger website, JavaRanch.