Why Don’t Cooking Oils List Smoke Points?

It honestly baffles me that cooking oil bottles don’t just print the smoke point right on the label. Last week, I accidentally used olive oil for high-heat frying and the kitchen filled with smoke. Breathing in those fumes can’t be good, and burnt oil definitely ruins the food. With so many types of oils out there, it’s impossible to remember which one is safe for what temperature. Wouldn’t it be safer and easier if the smoke point was right there on the bottle? Feels like such a basic thing that could prevent a lot of mistakes and maybe even some health risks. Why isn’t this standard yet? #FoodSafety #KitchenTips #CookingOil #LabelIt #HomeCooking #Food #Cooking