What You Should Know About Oil Smoke Points — and Why They’re Not as Scary as You Might Think
What You Should Know About Oil Smoke Points — and Why They’re Not as Scary as You Might Think
Monday, March 9, 2020
The Washington Post
USD Professor of Chemistry and Biochemistry Joseph Provost is quoted in this piece about the "smoke point" — the point at which fats, including oils you cook with, will begin to produce smoke.