Cooking Oils: Flash Point-Smoke Point

Seniors Summary (Read This First)

• Knowing the Flash point is about kitchen fire safety — not health
  • Smoke point and oxidative stability determine how healthy an oil is when cooked
  • Overheating oils creates inflammatory compounds
  • Matching oil to cooking temperature protects your heart and metabolism
  
  Related Blog Articles:
  • Common Sense Nutrition – https://www.SeniorsFitnessWithRon.com/common-sense-nutrition
  • Fitness Saved My Life – https://www.SeniorsFitnessWithRon.com/fitness-saved-my-life
  • Understanding Inflammation – https://www.SeniorsFitnessWithRon.com/inflammation
  • Heart-Healthy Cooking – https://www.SeniorsFitnessWithRon.com/heart-health
  
  

Flash Point vs Smoke Point: What’s the Difference

Flash point is a fire-safety measurement. It refers to the temperature at which oil vapors may ignite if exposed to flame. It has nothing to do with nutrition.

The smoke point is the temperature where oil begins to visibly smoke and chemically break down. Once this happens, the oil produces free radicals and toxic byproducts that damage food quality and stress the body.

Why Smoke Point Matters More As We Age

Seniors are more sensitive to inflammation, oxidative stress, and metabolic dysfunction. Cooking with oils beyond their smoke point adds unnecessary inflammatory load and undermines heart and brain health.

Choosing Oils Using Common Sense Nutrition

High-heat cooking requires stable oils. Low-heat or cold use allows nutrient-rich oils. This simple matching strategy has been used for generations and still works today.

Refined Oils: Higher Heat, Fewer Nutrients

Refining raises smoke point but strips antioxidants. Higher heat tolerance does not automatically equal healthier.

The Bottom Line

Flash point prevents fires. Smoke point and stability protect health. Cook at reasonable temperatures and choose oils that match the job.

Cooking Oil Comparison Table for Seniors

One‑Page Cooking Oil Cheat Sheet for Seniors

• Frying / Searing: Avocado oil, ghee
  • Sautéing: Olive oil, butter
  • Cold use: Extra virgin olive oil
  • Avoid overheating seed oils
  • If it smokes, it’s damaged

Downloadable PDF included: Oil Comparison Table + Cheat Sheet

⚠ DO NOT USE SEED OILS