Understanding smoke points is crucial for successful cooking. A smoke point refers to the temperature at which an oil begins to break down and smoke, affecting both flavor and nutritional value.
Choosing the right oil for the right cooking method is essential. Oils with higher smoke points, such as avocado or grapeseed oil, can withstand higher temperatures without burning, making them ideal for searing, frying, or deep-frying. On the other hand, oils with lower smoke points, such as extra virgin olive oil or butter, are better suited for low-heat cooking methods like sauting or drizzling over salads.