smoke point
noun
variants
or smoking point
plural smoke points or smoking points
: the temperature at which an oil or fat (especially one used for cooking) begins to emit smoke
When choosing an oil, you want one with a higher smoke point than your cooking temperature … since surpassing the smoke point "can cause undesirable burnt aroma and flavors," says [Jason] Ginsberg, in addition to filling your kitchen with smoke.—
Laurel Randolph
Laurel RandolphCold-pressed oils have a smoking point of less than 300°F and should not be used for high-heat cooking.—Jane Salzgass Freiman
Jane Salzgass FreimanFilm the pan with peanut oil or canola oil (which have higher smoke points than other vegetable oils).—Harvey Steiman
Harvey SteimanExamples of smoke point in a Sentence
Recent Examples on the Web
That high smoke point is part of why tallow has gained traction with home cooks who want a fat that holds up to high-heat frying and roasting without breaking down.
—Lauren Jarvis-Gibson, Miami Herald, 19 May 2026
For high-heat work — frying, searing, roasting potatoes, finishing a crust on a steak — beef tallow has real advantages over butter in smoke point, stability and crisp texture.
—Lauren Jarvis-Gibson, Kansas City Star, 18 May 2026
Flaxseed oil is ideal for raw applications but not for cooking due to its low smoke point.
—Kirsten Nunez, Martha Stewart, 10 Apr. 2026
Some oils are better for high-heat cooking than others, and a good clue is looking at the oil's smoke point.
—Sarah Bence, Verywell Health, 10 Mar. 2026
Both work well for household care, although the differences are more apparent in cooking, as flavor, smoke point, and other factors vary between the two.
—Patricia Shannon, Better Homes & Gardens, 4 Mar. 2026
More refined versions are filtered and heat-treated, resulting in a lighter color, milder flavor and higher smoke point, though at the cost of fewer bioactive nutrients.
—Daryl Austin, USA Today, 30 Dec. 2025
Bring On the Fat When seasoning cast-iron pieces, go for neutral oils with high smoke points, such as vegetable, canola, or grapeseed oil.
—Kaitlyn Yarborough, Southern Living, 8 Nov. 2025
The oil is also anti-inflammatory, features a high amount of omega-3s and has a high smoke point of 535 degrees Fahrenheit.
—Emily Burns, Footwear News, 28 Oct. 2025
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Lauren Jarvis-Gibson, Miami Herald, 19 May 2026
For high-heat work — frying, searing, roasting potatoes, finishing a crust on a steak — beef tallow has real advantages over butter in smoke point, stability and crisp texture.
—Lauren Jarvis-Gibson, Kansas City Star, 18 May 2026
Flaxseed oil is ideal for raw applications but not for cooking due to its low smoke point.
—Kirsten Nunez, Martha Stewart, 10 Apr. 2026
Some oils are better for high-heat cooking than others, and a good clue is looking at the oil's smoke point.
—Sarah Bence, Verywell Health, 10 Mar. 2026
Both work well for household care, although the differences are more apparent in cooking, as flavor, smoke point, and other factors vary between the two.
—Patricia Shannon, Better Homes & Gardens, 4 Mar. 2026
More refined versions are filtered and heat-treated, resulting in a lighter color, milder flavor and higher smoke point, though at the cost of fewer bioactive nutrients.
—Daryl Austin, USA Today, 30 Dec. 2025
Bring On the Fat When seasoning cast-iron pieces, go for neutral oils with high smoke points, such as vegetable, canola, or grapeseed oil.
—Kaitlyn Yarborough, Southern Living, 8 Nov. 2025
The oil is also anti-inflammatory, features a high amount of omega-3s and has a high smoke point of 535 degrees Fahrenheit.
—Emily Burns, Footwear News, 28 Oct. 2025
Cite this Entry
“Smoke point.” Merriam-Webster.com Dictionary, Merriam-Webster, https://www.merriam-webster.com/dictionary/smoke%20point. Accessed 20 May. 2026.
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