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