The smoke point indicates the temperature at which cooking oil goes through the combustion. The moment the oil goes beyond this threshold, it gets compromised, unstable, and may generate aldehydes into the meals. Selecting the optimum fat for multiple cooking requirements is essential. Even though polyunsaturated and monounsaturated fats, such as those generated from sunflower and olive oil, are appropriate for medium-temperature cooking or as dressings, balanced saturated fats, like ghee, are more likely better for high-temperature cooking.