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