A cooking oil or fat shows changes its characteristics at various temperatures.
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Point
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Significance
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melt or pour or freezing point
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The oil changes from a solid to a liquid.
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cloud point
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The oil is cloudy and viscous; this is typically seen just above the melt point.
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smoke point
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The oil begins to give off smoke; the oil may begin to undergo thermal decomposition with discoloration.
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flash point
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The oil begins to evaporate with release of ignitable gases; these may appear as tiny wisps of flame without ignition.
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boiling point
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The oil begins to bubble and actively gives off ignitable gases.
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fire point
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The oils spontaneously ignites.
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An oil with a high smoke point is desirable for stir-frying.
