Be aware that the cooking temperature should be kept below 200°C. In the era of crude oil, the smoke point of the oil (the temperature at which it starts to smoke obviously) was 130°C, and it was just right to put the vegetables when the oil was smoking.
And now the smoke point of the refined oil we use is basically 200 ℃ and above, and we still use the experience of “smoky oil before putting vegetables”, which will cause the oil temperature to be too high and produce benzene , benzopyrene, acrolein, crotonaldehyde and other toxic substances and possible carcinogens.
How to estimate oil temperature?
Now some stoves and pots have a temperature measurement function.
Use a kitchen thermometer. Sometimes frying food requires more precise temperature control.
Other than that, you can add a little side dish, scallions, or stretch out your chopsticks to the hot oil, if you see bubbling around , indicating that the temperature is just right, and the main course can be served, which can effectively avoid a lot of oil smoke due to overheating.
Other ways to reduce fumes?
You can choose the right oil according to the oil temperature of different cooking methods.
No matter what oil is used, use new oil when cooking, because the smoke point of the heated oil will be significantly lower, which will lead to an increase in oil smoke.