Cooking Oil Smoke Point & Thermal Degradation Matrix

(function() {
var data = {
evoo: { name: “Extra Virgin Olive Oil”, smokeF: 410, smokeC: 210, fat: “Oleic (MUFA 73%)”, stability: “High (Polyphenols)”, maxHeat: 385, desc: “High polyphenol content provides substantial oxidative resistance despite moderate smoke point. Exceptional for dressings, confit, and medium sautéing. Avoid prolonged high-temp deep frying.” },
avocado: { name: “Refined Avocado Oil”, smokeF: 520, smokeC: 271, fat: “Oleic (MUFA 70%)”, stability: “Exceptional”, maxHeat: 500, desc: “The highest thermal ceiling in domestic culinary use. Ideal for extreme searing, carbon-steel wok cookery, and deep-frying without acrolein degradation.” },
ghee: { name: “Ghee (Clarified Butterfat)”, smokeF: 485, smokeC: 252, fat: “Saturated (65%)”, stability: “Very High”, maxHeat: 470, desc: “Milk solids and moisture removed, leaving pure butter oil. Excellent for pan-searing steaks and high-temp sautéing while retaining rich dairy aroma.” },
butter: { name: “Unsalted Butter”, smokeF: 350, smokeC: 177, fat: “Saturated + Milk Solids”, stability: “Moderate (Burn Risk)”, maxHeat: 320, desc: “Contains whey proteins and lactose which brown at 250°F (beurre noisette) and burn past 350°F. Use for finishing, emulsion pan sauces, or gentle basting.” },
canola: { name: “Refined Canola Oil”, smokeF: 400, smokeC: 204, fat: “Monounsaturated (62%)”, stability: “Moderate”, maxHeat: 385, desc: “Neutral flavor and balanced fatty acid profile. Standard commercial deep-frying vehicle, but susceptible to oxidation when repeatedly thermal-cycled.” },
tallow: { name: “Rendered Beef Tallow”, smokeF: 400, smokeC: 204, fat: “Saturated (50%)”, stability: “High (Minimal PUFA)”, maxHeat: 400, desc: “Traditional frying lipid with low polyunsaturated content. Delivers superior crust crispness on potatoes and proteins without forming polar compounds rapidly.” },
coconut: { name: “Refined Coconut Oil”, smokeF: 450, smokeC: 232, fat: “Medium Chain Triglycerides (90%)”, stability: “Very High”, maxHeat: 440, desc: “Dominated by lauric acid. Highly resistant to oxidative rancidity at high frying temperatures. Refined versions feature zero coconut odor.” }
};

var heatLevels = {
dressing: { temp: 68, name: “Cold Finishing” },
confit: { temp: 195, name: “Gentle Confit” },
saute: { temp: 325, name: “Medium Sauté” },
deepfry: { temp: 375, name: “Deep Frying” },
sear: { temp: 450, name: “High-Heat Searing” }
};

function update() {
var oil = data[document.getElementById(‘oil_select’).value];
var heatKey = document.getElementById(‘heat_select’).value;
var heat = heatLevels[heatKey];

document.getElementById(‘oil_name’).innerText = oil.name;
document.getElementById(‘oil_smoke_point’).innerText = oil.smokeF + ‘°F (‘ + oil.smokeC + ‘°C)’;
document.getElementById(‘oil_fat_profile’).innerText = oil.fat;
document.getElementById(‘oil_stability’).innerText = oil.stability;

var badge = document.getElementById(‘oil_status_badge’);
if (heat.temp > oil.smokeF) {
badge.innerText = ‘DANGER: EXCEEDS SMOKE POINT’;
badge.style.background = ‘#7f1d1d’;
badge.style.color = ‘#f87171’;
document.getElementById(‘oil_guidance’).innerText = ‘Warning: Intended application temperature (‘ + heat.temp + ‘°F) surpasses the thermal breakdown threshold (‘ + oil.smokeF + ‘°F). Triglycerides will dissociate into glycerol and free fatty acids, generating pungent acrolein vapor and carcinogenic polar compounds.’;
} else if (heat.temp > oil.maxHeat) {
badge.innerText = ‘BORDERLINE / RISK’;
badge.style.background = ‘#78350f’;
badge.style.color = ‘#fbbf24’;
document.getElementById(‘oil_guidance’).innerText = ‘Marginal thermal buffer. Monitor pan surface continuously with an infrared pyrometer to avoid localized hot-spot burning.’;
} else {
badge.innerText = ‘OPTIMAL APPLICATION’;
badge.style.background = ‘#065f46’;
badge.style.color = ‘#34d399’;
document.getElementById(‘oil_guidance’).innerText = oil.desc;
}
}

document.getElementById(‘oil_select’).addEventListener(‘change’, update);
document.getElementById(‘heat_select’).addEventListener(‘change’, update);
update();
})();