After I set the fire alarm off in my college dorm building while making toasted ravioli, I decided to look further into the smoke points of different oils to shed some light on why my EVOO decided to burst into a smokey blaze.
I already knew some oils such as sesame have very low smoke points, but I was unsure of others.
I happened to stumble across some great articles on this topic and thanks to sheerbalance.com I found an answer.
Not only does the oil start to smoke heavily and burn at these heats, It starts to break down and will impart a bad flavor. I’ve also heard talks of it becoming carcinogenic -BAD!
Looks like I will need to go by some high eat oil for my next deep drying adventures.