What is the importance of the boiling point of an oil?

What is the smoke point of oil and why does it matter? Not all cooking oils are made equal. Choosing the right oil for each cooking method is an important skill that you need to learn. The boiling point of vegetable oil varies depending on its manufacturing process and properties. Vegetable oils contain minerals, enzymes, and aroma compounds, which can burn easily when heated above a certain temperature.

You should always have a fair knowledge about what is the smoke point of the oil in your pantry. Some cooking fats are appropriate for high-temperature cooking, while some are made for low to medium-heat cooking. For example, avocado oil, rice bran oil, cow ghee, and safflower oil are appropriate for high-temperature cooking. But olive oil, butter, and flaxseed oil break down easily at fairly-high temperatures. 

Burning food is something anyone would want to avoid. It not only spoils the food but also releases harmful free radicals in the dish. Besides the smoke point, it's important to know the nutritional value. Ghee butter will not burn easily as it has a smoke point of 485 degrees Fahrenheit. It's highly nutritious that keeps intact all the nutrients in the cooked food.