Cooking For Engineers

[cook]

Does the idea of Smoke Point also apply to baking or only to cooking over a high fire directly? Would a pizza drizzled with olive oil made under the broiler (around 500F) or in the oven (475F) also cause the olive oil to react the same way as it does when it's heated to a high temperature on the skillet?

[Dilbert]

unlikely.

even tho the oven temp is high - the dough or if just drizzled on - never gets to that temp.

[Katfwiiley]

Hi,

I have read several conflicting opinions (I haven't found any actual research) on whether blending oils has any affect on the smoke point. For example, if I were to blend 10 parts avacado oil (very high smoke point) with 1 part flaxseed oil (very low smoke point) would I be able to cook with that oil above the smoke point of the lower of the two?

Any help on this matter would be appreciated. Especially in the form of a direction towards scientific research on this matter. Thanks!