The smoke point refers to the temperature at which a particular oil begins to visibly smoke. Once this temperature is exceeded the chemical structure of the oil can break down resulting in flavour changes, nutritional degradation and the formation of harmful bi-products. The toxic compounds produced can circulate your body, causing inflammation. To help you choose the best oil for your recipe, we have included the smoke point on our labels. You can also find this information in our Melrose Healthy Kitchen Oil Comparison Chart.