An oil’s smoke point affects what you’re able to accomplish with it. The smoke point of an oil refers to the temperature at which it begins to smoke—and also degrade in both quality and taste.

It shows you smoke points for common oils, and their most popular uses, all in one good-looking chart. Why You Should Have More than One Oil In Your Kitchen (and How to Choose The Best Ones) Read More ...

The oils are grouped by smoke point and the chart suggests uses for each group (e.g., Sunflower oil for deep-frying or searing, Grapeseed oil for baking or oven-cooking). It also shows each oil ...

Depending on the blend, vegetable oil normally has a high smoke point and neutral taste. Smoke point: 400 degrees Fahrenheit What it's good for: Marinades, pan-frying, all-purpose ...

Most cakes cook at 350 F, so you’re not even approaching the smoke point for the most basic cooking oils. The only exception would be marinades that stay on the meat or vegetables during ...