Some fats and oils can be used when cooking over high temperatures, while some are better suited for use over low or no heat. The following guide lists preferred cooking oils, their smoke points, and their best uses. The smoke point of a fat or oil is the temperature at which the oil will burn and become damaged. Smoke points for a fat or oil can vary depending on the quality and variety of the source ingredients, and on whether the fat or oil has been refined. It’s important to not exceed a fat or oil’s smoke point when cooking.