Culinary Glossary
What is Smoke Point (Cooking Fats)?
Definition & Culinary Usage
The temperature at which an oil or culinary fat starts breaking down into free fatty acids and produces a continuous bluish smoke. Heating fat beyond its smoke point creates unpleasant bitter flavors, destroys delicate antioxidants, and releases acrolein. High smoke-point fats like avocado oil (520°F) or clarified ghee (485°F) are essential for hard searing.
Recipes Using Smoke Point (Cooking Fats)
Quick Dinners
20m
Crispy Cast Iron Skillet Lemon Herb Chicken Thighs
These Crispy Cast Iron Skillet Chicken Thighs are juicy, tender, and packed with flavor, with beautifully golden, crispy skin. Made with simple pantry staples, this easy chicken thigh recipe comes together quickly in a cast iron skillet and finishes in the oven for perfectly cooked chicken every time.
★
Chef Tested
Mediterranean