Do you know what a smoke point is? Or what’s the difference between a virgin and a refined oil? What about oils used in the oven, do they react the same way? You will find the answers to all these questions in this short nutrition article as well as an useful table to help you decide which oil to use based on different cooking techniques. Smoke Point All fats have a smoke point. As the name says it, it is the point at which they will begin to produce smoke. The compounds of the oil (fats, proteins, sugars, and other organic material) start to interact with oxygen and burn. Virgin…