Talk:Smoke point: Difference between revisions
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I know it's probably subjective, but it would be useful to add some notes about range is considered a 'low' smoke point (for the purposes of cooking) and what range is 'high'. Or, instead, adding in the chart the typical temperatures of various common types of cooking. [[User:Pimlottc|Pimlottc]] 21:27, 11 April 2006 (UTC) |
I know it's probably subjective, but it would be useful to add some notes about range is considered a 'low' smoke point (for the purposes of cooking) and what range is 'high'. Or, instead, adding in the chart the typical temperatures of various common types of cooking. [[User:Pimlottc|Pimlottc]] 21:27, 11 April 2006 (UTC) |
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When I made that edit about olive oil, I meant 375F was the lowest smoke point extra virgin olive oil can have, not that other incorrect sentence. [[Special:Contributions/67.81.42.30|67.81.42.30]] ([[User talk:67.81.42.30|talk]]) 13:13, 15 December 2007 (UTC) |
When I made that edit about olive oil, I meant 375F was the lowest smoke point extra virgin olive oil can have, not that other incorrect sentence. [[Special:Contributions/67.81.42.30|67.81.42.30]] ([[User talk:67.81.42.30|talk]]) 13:13, 15 December 2007 (UTC) |
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Smoke point isn't just a property of cooking oils. It's a physical property of any oil, including petroleum distillates. This article really should be expanded to include discussion of that as well. [[User:Cpdilkus|dil]] ([[User talk:Cpdilkus|talk]]) 20:52, 1 May 2008 (UTC) |
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Revision as of 20:52, 1 May 2008
I know it's probably subjective, but it would be useful to add some notes about range is considered a 'low' smoke point (for the purposes of cooking) and what range is 'high'. Or, instead, adding in the chart the typical temperatures of various common types of cooking. Pimlottc 21:27, 11 April 2006 (UTC) When I made that edit about olive oil, I meant 375F was the lowest smoke point extra virgin olive oil can have, not that other incorrect sentence. 67.81.42.30 (talk) 13:13, 15 December 2007 (UTC)
Smoke point isn't just a property of cooking oils. It's a physical property of any oil, including petroleum distillates. This article really should be expanded to include discussion of that as well. dil (talk) 20:52, 1 May 2008 (UTC)