What is the smoke point of an oil?

The smoke point of a cooking oil is the temperature at which it begins to break down and produce visible smoke. Each oil has its own specific smoke point. However, it is important not to confuse the steam caused by cooking food (water evaporation) with the smoke from an overheated oil.

Chemically speaking, what does this mean?

When an oil is heated, its triglycerides (the main molecules that compose it) begin to degrade, releasing free fatty acids and volatile compounds. The latter are responsible for the appearance of smoke and a possible alteration in the taste and odor of the food.

Why is it important?

- Health effects: An oil heated beyond its smoke point begins to produce toxic compounds, such as acrolein, which can be irritating to the respiratory tract, eyes, and skin, and are potentially harmful.

- It changes the flavors: Burnt oil can give food a bitter or rancid taste.

- Cooking efficiently: Choosing an oil with a suitable smoke point allows you to better control your cooking and avoid the deterioration of its nutrients.

Factors influencing the smoke point

The smoke point varies depending on several elements:

Free fatty acid content

• Free fatty acids are molecules resulting from the degradation of triglycerides.

• The more free fatty acids an oil contains, the lower its smoke point, because these acids begin to break down and produce smoke at lower temperatures than triglycerides.

• A refined oil (having undergone a filtration and purification process) contains fewer free fatty acids, which increases its smoke point.

Degree of refining

• Virgin or cold-pressed oils contain nutrients, enzymes, and plant particles that lower the smoke point.

• Refined oils are stripped of these compounds, which allows them to reach higher temperatures before smoking.

Fatty acid composition

• Oils rich in polyunsaturated fatty acids (for example, flaxseed oil or walnut oil) have a lower smoke point, because these fatty acids are chemically more unstable and sensitive to heat.

• Oils rich in monounsaturated fatty acids (for example, canola oil or olive oil) have an intermediate smoke point.

• Oils rich in saturated fatty acids (e.g., coconut oil) have a higher smoke point, because the chemical bonds of these fatty acids are more resistant to heat.

Presence of volatile compounds and antioxidants

• Some oils contain volatile compounds (such as phenols and carotenoids) that begin to degrade before the lipids themselves.

• For example, unrefined (cold-pressed) canola oil contains polyphenols which, while beneficial for health, reduce the smoke point compared to a refined canola oil.

Oxidation and aging of the oil

• An oil that has been improperly stored or reused several times for cooking undergoes oxidation, which increases its free fatty acid content and lowers its smoke point.

Examples of smoke points for common oils:

Conclusion and recommendations:

The smoke point is an essential factor to consider when choosing an oil for cooking. For high-temperature cooking, if you are looking for a local, unrefined oil, camelina oil is your best option. If you are also looking for a certified organic oil, our organic camelina oil is for you without hesitation.

For making desserts, our organic unrefined canola oil, a versatile oil with a slightly more neutral taste profile, is an excellent choice.

For pumpkin seed oil and hemp oil, it is preferable to use them for low-temperature cooking, at the end of cooking, or cold, for your vinaigrettes and sauces or as finishing oils.

As for flaxseed oil, we strongly recommend using it only cold and not for cooking. Its high Omega-3 content makes it very beneficial for health but also very sensitive to heat.

In a future article, we will address another important aspect of oils: what distinguishes an unrefined oil from a refined oil. Stay tuned!