this post was submitted on 03 Jan 2024
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chapotraphouse

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I wish this was a joke lol it's all in fun but this is the funniest struggle session of all time.

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[–] [email protected] 3 points 10 months ago

didn't see any of the drama but my understanding has always been that refined-ness is one of the main factors that controls smoke point

basically whatever oil you're using, the refined version of that oil will always have a higher smoke point

also the most important factor is actually observing the cooking. Sometimes you want a lower smoke point too, like I can't achieve wok-hai with avocado oil, but I can with sunflower