acids and antioxidants, conferring stability. Some plant cultivars have been bred to produce "high-oleic" oils with more monounsaturated oleic acid and less polyunsaturated linoleic acid for enhanced stability. The oxidative stability does not directly correspond to the smoke point and thus the latter cannot be used as a reference for safe and healthy cooking. See also Boiling point Combustion Drying oil Flash point Fire point Kindling point (Autoignition temperature) References External links Cooking For Engineers: Smoke Point of Various Fats - another list of smoke points along with some discussion on the subject Good Eats: Cooking Oil Smoke Points Chemical properties Cooking fats Smoke