What is the difference between cooking oil with a high smoke point & low smoke point?

What are some examples of cooking oils that are both high %26amp; low smoke point? ( I read somewhere that both vegetable oil and peanut oil both have a high smoke point). Is this true?What is the difference between cooking oil with a high smoke point %26amp; low smoke point?
Rice oil, canola oil, walnut oil, peanut oil all have a high smoke point. Cooking with a low smoke point oil will cause the oil to burn. Burned oil does have a bitter taste too it. It is also carcinogenic.





However, be careful because although high smoke-point cooking oils are great for deep frying, a lot of them contain trans-fats, which are really unhealthy. Extra virgin olive oil (which has a low smoke point) is OK to cook with as long as the pan doesn't get too hot. I like to cook eggs using extra virgin olive oil.What is the difference between cooking oil with a high smoke point %26amp; low smoke point?
Most cooking oils will have a high smoking point.





Shortening has a lower smoking point





And





Butter the lowest smoking point.





If your fat gets too hot it burns. And will impart that burnt taste to any food cooked in it.
Excellent question!





High smoke point means you can deep fry with it and cook over high heat before it starts to smoke and burn.





Low smoke point are oils that make great salad dressings and are lighter, thinner.





Steve

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