Smoke point

The point at which fat breaks down, starts to smoke and gives off an odor. Different fats have different smoke points. The smoking point of animal fats is about 190°C/375°F, vegetable fats tend to be about 200°C/400°F, peanut and corn oils tend to have a higher smoke point at around 220°C/425°F. Take care as fat burst into flames easily if overheated. If it does turn off the heat and cover with a lid, a baking sheet, a fire blanket or a damp teatowel. DO NOT attempt to move the pan or fryer or use water to extinguish.