A cooking oil or fat shows changes its characteristics at various temperatures.
Point
|
Significance
|
melt or pour or freezing point
|
The oil changes from a solid to a liquid.
|
cloud point
|
The oil is cloudy and viscous; this is typically seen just above the melt point.
|
smoke point
|
The oil begins to give off smoke; the oil may begin to undergo thermal decomposition with discoloration.
|
flash point
|
The oil begins to evaporate with release of ignitable gases; these may appear as tiny wisps of flame without ignition.
|
boiling point
|
The oil begins to bubble and actively gives off ignitable gases.
|
fire point
|
The oils spontaneously ignites.
|
An oil with a high smoke point is desirable for stir-frying.