Why should you not add salt to cooking oil with the food?

I have heard that the salt will break down the oil faster. I researched that adding salt to cooking oil will decrease the smoke point, causing the oil to burn faster. Is this true?Why should you not add salt to cooking oil with the food?
Yes it is true. It will breakdown the oil, making the life of the oil shorter which means less frying or it will burn like your research said.Why should you not add salt to cooking oil with the food?
and what is the mechanism? since the salt will not


dissolve in the oil, what does it do? do other inert


particulates do the same thing? Report Abuse

Salt does break down the oil in a fryer faster. Always salt the food after your remove it from the oil to your draining paper.
I'd have to put this question into and internet search engine like www.ask.com to get an answer. I've never heard of any of this before. If you want to decrease the smoke point, use peanut oil if you are not allergic or grapeseed oil. They have a higher cooking point.