21. Use an oil whose smoking point is well higher than temperatures called for in recipes. 22. Heat 2 tablespoons oil in a medium skillet over medium-high heat almost to smoking point . 23. A better option is vegetable oil, which has a smoking point of about 450 degrees. 24. The HDT also produces ATF, Superior Kerosene Oil with high smoke point and low sulphur. 25. Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point . 26. Dry-rendered lard is somewhat more browned in color and flavor and has a lower smoke point . 27. But its low smoking point ( about 250 degrees ) makes it difficult to use when sauteing. 28. For deep-frying, you'll want an oil with a high smoke point , the stage at which fat decomposes. 29. Thrive has been praised by food industry professionals for its neutral taste, versatility, and high smoke point . 30. The smoke point of oils vary widely.
