The smoke point of flax oil is around 225C (437F).
Refined avocado oil has the highest smoke point among cooking oils.
crude oil
Smoke point: reaching this temperature the oil support a thermal dissociation (and degradation) process: formation of glycerol and fatty acids, acrolein, etc. A great smoke point is a quality for an edible oil. Flash point: temperature of combustion; the flash point is of course greater than the smoke point.
Linen, Linseed oil, flax seeds, flax oil, see wiki entry
Linen, Linseed oil, flax seeds, flax oil, see wiki entry
Linen, Linseed oil, flax seeds, flax oil, see wiki entry
The smoke point of an oil can be measured by heating a small amount of the oil in a pan over medium heat until it begins to smoke. A thermometer can be used to monitor the temperature, noting the point at which a continuous wisp of smoke is emitted. This temperature indicates the smoke point of the oil. It's important to conduct the test in a well-ventilated area to avoid smoke buildup.
That depends on the type of canola oil and the type of peanut oil. If the canola is refined and the peanut is unrefined, the smoke point will go down. If they're both refined, the smoke point will go up, but not by very much.
Oil or fat begins to burn at its smoke point.
Flax seed oil is derived from flax seed. They both have many benefits of which you can read in the link below. However, flax seed is high in fiber and the oil is not.
Vegetable oil reaches a smoke point before it reaches its boiling point. Its smoke point is around 495F and its boiling point edges up towards 572F.
flax seed oil. But not limited to. Linen fibre is made from flax.