Talk:Smoke point

This is the talk page for discussing improvements to the Smoke point article.
This is not a forum for general discussion of the article's subject.

Put new text under old text. Click here to start a new topic.
New to Wikipedia? Welcome! Learn to edit; get help.

Article policies

Find sources: Google (books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL

Archives: 1: 3 months

Food and drink Mid‑importance

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink

Mid

This article has been rated as Mid-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

carcinogens

My understanding is that there is a huge concern over the carcinogenic byproducts of "burnt" oils. Can someone please include this information as well? Perhaps the medical project wiki team can help.

decomposition vs smoke point

This article says the smoke point is NOT the point at which the oil starts to decompose yet most public sources say it is; What is the basis of this statement? Compare to below;

Oxford Food & Nutrition Dictionary: smoke pointTop Home > Library > Food & Cooking > Food and Nutrition

The temperature at which the decomposition products of frying oils become visible as bluish smoke. The temperature varies with different fats, ranging between 160 and 260 °C. See also fire point; flash point.

perhaps it is just badly worded; The smoke point is not the temperature at which the oil is decomposed and possibly toxicological relevant compounds are formed.

when what is meant is; The smoke point is not the temperature at which the oil forms possibly toxicological relevant compounds.

198.103.184.76 (talk)

Unrefined cold-pressed sunflower oil temp

The reference document, [32], says "Point de fumée (?) : 320 °F / 160 °C", yet the table says 107°C. Help somebody! 92.62.1.33 (talk) 22:31, 29 October 2024 (UTC)[reply]

Stackexchange thread that clarifies what the smoke point actually is

As said in title. Sources TBD but wanted to link this for people trying to figure out what the smoke point actually is, which this article fails to convey.

https://cooking.stackexchange.com/questions/125480/a-definitive-physicochemical-guide-to-smoke-points-of-cooking-oils Mrfoogles (talk) 00:55, 17 June 2025 (UTC)[reply]

Update: that answer is actually not entirely correct. But I found sources! See article. Mrfoogles (talk) 01:52, 17 June 2025 (UTC)[reply]