Many recipes say to heat oil until smoking. But many websites say that when oil smokes, it gives off toxic and dangerous carcinogens. How to reconcile?
EDIT. Which scenario?
Scenario A. All smoke emitted by oil is potentially cancerous, including the tiny whiff as it starts smoking. By putting food in just as oil starts smoking, the hope is that only a tiny bit is inhaled and the risk of cancer is minimal.
Scenario B. Oil smoke at temp X is not cancerous. Oil smoke at temp Y is cancerous, where Y > X.
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