Assertion: cooking oil's smoke point | /r/HasProperty | the temperature
Facets:
Source sentences:
text: There are two properties of cooking oils that matter most: Smoke point: The temperature at which the fats begin to break down and turn into smoke.
text: The smoke point is the temperature at which oil breaks down and begins to smoke.
text: The smoke point of oils and fats is the temperature when it breaks down and fails as a lubricant.
text: The smoke point of oil is the temperature at which it starts burning.
text: The smoke point of an oil is the temperature at which fats start to break down and oxidize.
text: The smoke point of an oil or fat is the temperature at which oil begins to produce a continuous bluish smoke and becomes clearly visible.
text: Smoke point is the temperature at which oils start to break down, lose nutrients, and develop off flavors.
text: The smoke point of an oil or fat is the temperature at which it gives off smoke.
text: These are oils that have a high smoke point, which is the temperature when the oil starts to smoke.
text: The smoke point of an oil or fat is the temperature at which it starts to burn and degrade – oils and fats with a higher smoke point
text: Canola oil also makes a great addition to grilling, sautéing, or stir-frying since it has a particularly high smoke point (the temperature at which oil begins to break down and emit toxic fumes).
text: The smoke point of an oil is the temperature at which it starts to degrade and produce visible smoke.
text: The smoke point of an oil is the temperature at which it starts to degrade and release harmful free radicals ( 24 ).
text: Every oil has a smoke point, the temperature at which the oil will start to burn and create smoke.
text: The smoke point of an oil is the temperature at which the oil begins to decompose and visible fumes (smoke) are given off.