Following up to Matti Lamprhey

>My own research doesn't back up your figure of 210C for the smoking
>point of olive oil (or the other ones you quoted, either). This table
>from Holland & Barrett seems to accord with the info from other sites
>(celsius converted from fahrenheit):
>
>DegC Type
>271 Avocado
>240 Soya
>232 Corn peanut, safflower, sunflower (refined)
>210 Sesame
>204 Rapeseed, walnut
>176 Olive

My figures are from "oils, vinegars ans seasonings" Ridgway,
Mitchel Beazley.
They give avocado as 220, soya, corn at 210

"The author says the oils above[1] are all suitable for deep
frying. some of the specialised oils like the nut oils and
oriental sesame oils do not have such high smoke points...."

1] (corn,grape,ground,olive,rape,soya,sun)

Different sources, different figures, all I know is olive oil
works.

>-- posting from alt.usage.english, where food is our forte

here too (food_drink.misc) :-)
--
Mike Reid
"Art is the lie that reveals the truth" P.Picasso
UK walking "http://www.fellwalk.co.uk" <-- you can email us@ this site
Spain,cuisines and walking "http://www.fell-walker.co.uk" <-- dontuse@ all, it's a spamtrap