The more pure the oil, the higher its smoke point in general.

Heat the oil in a pan until just below smoking point.

As a cooking oil is refined its smoke point increases.

Bring to the smoking point and carefully place the tuna in the pan.

It has a relatively high smoke point as a frying medium.

It is important to note that like all oils, the more refined, the higher the smoke point.

Lighter, more refined oils tend to have a higher smoke point.

Heat the chili oil in a nonstick skillet to the smoking point.

Its high smoke point makes it ideal for deep frying and pastry production.

Grape seed oil is also preferable sometimes because it has a high smoking point.

The smoke point also marks the beginning of both flavor and nutritional degradation.

Pine nut oil has a relatively low smoke point, and is therefore not generally used during cooking.

When oil is almost to the smoking point, add fish, being careful to keep the filling in the fish.

When just at the smoking point, add veal and tomato slices in one layer.

It has a high smoke point, so it is useful for frying.

It has an unusually high smoke point, both unrefined and especially when refined.

Avocado oil is naturally low acidic, helping to increase smoke point.

Peanut oil is often used in cooking, because it has a mild flavor and a relatively high smoke point.

At the smoking point, oils break down, giving foods an "off" flavor, or even burning them.

The second factor is smoke point - the temperature at which the oil begins to smoke.

(This is analogous to how the smoke point for crude oil and plastic are different).

Hempseed oil has a relatively low smoke point and is not suitable for frying.

We cooked in beef dripping and for best results the fat needed to be virtually at smoke point before adding the fish.

The smoke point for an oil varies widely depending on origin and refinement.

Grapeseed oil is extracted and used for sauteeing because of its high smoke point.