Talk:Smoke point

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carcinogens[edit]

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[edit]

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)

Sources[edit]

The sources for this article are terrible. There are 22 entries in the table with no citation. The actual references are terrible. Manufacturer websites are listed as sources as well as questionable sites such as http://jonbarron.org, Source of clarified butter is chartbin having source in wikipedia ;-) — Preceding unsigned comment added by Skedra (talk • contribs) 17:26, 12 September 2020 (UTC)[reply]

Sources Again[edit]

The table cites jonbarron.org as a source multiple times. I personally would not consider that a reputable source for even the temperature that water freezes at.

Randal Oulton (talk) 21:13, 14 September 2020 (UTC)[reply]

I completely agree with the above, this is not a reliable source being self publishing VincenzoTuri (talk) 10:50, 6 January 2024 (UTC)[reply]