My question about this: Why would anyone need such high temps to cook food?
Oliva
*Standard frying temperature is 375 degrees. Most oils designed for frying
have a high smoke point - usually above 400 degrees. If oil starts to foam
or smoke at its normal cooking temperature, it's been misused or in use too
long. Here are commonly used cooking oils and smoke points:
Avocado - 500 degrees
Almond - 500 degrees
Grapeseed - 450 - 485 degrees
Safflower - 450 - 510 degrees
Soybean - 450 - 495 degrees
Corn - 440 - 475 degrees
Peanut - 410 - 440 degrees
Sesame - 410 - 420 degrees
Canola - 400 - 450 degrees
Olive - 375 - 440 degrees
Sunflower - 390 degrees
Clarified Butter - 325-375 degrees