Comment by Austin Hemmelgarn on Is there a simple method to calculate added calories from cooking in oil?

@AaarghZombies Pretty much all food oils and fats have a lower smoke point (the temperature at which they start burning) than boiling point (in fact, for most of them any boiling point is only theoretical, because determining it experimentally would require an oxygen-free environment). If you get above the smoke point, you do lose some of the oil to combustion, but you’re only really going to see that if you’re cooking things way too hot, using certain unrefined oils, or using old oils/fats that have started to go rancid.