Is it safe to use oil at its smoking point? [closed]
Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling a bit I found one article that went so far as to say you should always "discard oil that's reached its smoke point, along with any food with which it had contact". Other searches showed pages suggesting cancer risks.
I've never given it a thought before and I often use peanut oil at smoking point to brown meat.
Best Answer
The smoke produced from a heated oil isn't all too different from the smoke produced by a fire. You are essentially burning that oil and causing rapid, incomplete oxidation (or rather peroxidation).
In actual fact, the peroxidation will start to occur long before you hit the smoke point; however, smoking is an indicator that this is happening very rapidly.
The net effect is very similar to that of rancidity, in that it will produce many peroxides and free radicals, and while this isn't the place to be debating whether or not that's bad for you, I will simply point to the aforementioned link on free radicals and say that at the present time, the prevailing belief is that these free radicals have deleterious effects. It's up to you decide what level of risk is acceptable to you.
The effect may in fact be identical to that of rancidity, although I can't confirm that with a source at this time; all I know is that heating an oil up to its smoke point will increase the oxidation rate (make it go rancid faster), and rancidity in turn lowers the smoke point, so the two are definitely related.
So what I'd say is, if you don't mind the idea of occasionally eating rancid fat, then go ahead and smoke it all you want; otherwise, you might want to be more careful.
Several studies also indicate that the fumes are hazardous, even if the actual ingestion isn't. So again, be careful. Avoid overheating oil if you can.
By the way, saturated fats like coconut oil, animal fat or (clarified!) butter tend to have the most immunity to this particular chemical breakdown, as evidenced by their naturally higher (unrefined) smoke points. Lipid peroxidation works on the double bonds, which don't exist in saturated fats (polyunsaturated fats have the most).
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Can you still use oil after it smokes?
On a practical level, oil that's heated past its smoke point can be problematic for a few reasons. It makes your food taste and smell bad, the smoke detector could go off and you may end up with a bear of a mess to clean up on your skillet.What happens if the oil reaches smoke point?
When an oil is heated past its smoke point, it generates toxic fumes and free radicals which are extremely harmful to your body. When the smoke point is reached, you'll begin to see the gaseous vapors from heating, a marker that the oil has started to decompose.What happens when the oil reaches the smoking point during frying should it be re used?
Oil Smoke Points and Health Each time oil is heated, free fatty acids and harmful free radicals are formed through a process called oxidation\u2014a series of chemical reactions involving oxygen that degrade the quality of the oil and lead to rancidity. That's why it is best not to reuse frying oil more than twice.What happens if you cook past smoke point?
Sure, smoke is pesky, but that's not why you should be concerned. Heated past its smoke point, that fat starts to break down, releasing free radicals and a substance called acrolein, the chemical that gives burnt foods their acrid flavor and aroma. Think watering eyes, a stinky kitchen, and bitter, scorched food.Is olive oil safe at high heat? Does it taste bad?
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