What Is Smoke Point and Why Does it Matter? To put it simply, smoke point is the temperature at which an oil begins to smoke while stirring it or heating it.
The smoke point of an oil can vary depending on its composition, type, and source. It’s important to pay attention to smoke point because, as you can imagine, heating oil past its smoke point can create a lot of smoke and odor.
Oil heated to its smoke point will start to emit smoke, which releases toxic compounds and compounds that affect the taste and smell of your finished dish.
So, it’s important to know the smoke point of each oil so that you can safely cook with it and enjoy the results.
Factors That Affect Smoke Point
The smoke point of an oil can change depending on a few factors, including its composition, type, and source.
Composition:
The smoke point of an oil is influenced by its lipid composition, meaning that different fats and oils will have different smoke points. For example, Crisco contains both vegetable oils and animal fats, which can raise its smoke point.
Type:
The type of oil you’re using will also affect its smoke point. Vegetable oils have a lower smoke point than animal fats, while some oils, like coconut oil, are higher in saturated fat and therefore have a higher smoke point.
Source:
Where the oil comes from can also make a difference. For example, Crisco is made using soybean and palm oils, both of which have a higher smoke point than olive oil.
How to Determine the Smoke Point of Your Cooking Oil
To determine the smoke point of your cooking oil, you can use the following steps:
1. Check the label: The smoke point of an oil is usually listed on the label. If the label does not list this information, you can contact the manufacturer for details.
2. Heat the oil: To find out the smoke point of an oil, you can simply heat it in a pan and watch for the smoke. As soon as you see smoke, the oil has reached its smoke point. Be sure to use a thermometer to check the temperature of the oil to make sure it is not overheating or burning.
3. Discard the oil: Once the oil has reached its smoke point, discard it and begin again with a new batch.
The Smoke Point of Crisco
Now that you know what smoke points are, why they matter, and how to determine them, let’s dive into the specific smoke point of Crisco.
Crisco is made using a blend of vegetable oils and animal fats, which gives it a higher smoke point than other oils.
The exact smoke point of Crisco will depend on the blend and the source of the oils and fats. However, on average, Crisco has a smoke point of about 400 degrees Fahrenheit.
Conclusion
The smoke point of an oil is an important factor to consider when cooking. Knowing the smoke point of the oil you’re using can help you safely cook and avoid burning your food.
The smoke point of Crisco is about 400 degrees Fahrenheit, but it can vary depending on the composition, type, and source of the oil. Be sure to check the label of your oil to determine its smoke point and practice safe cooking techniques.
