About 3 years ago I asked my friend from Sicily about this and he said it was the fish oil that did it.
There wasn't even a hesitation and he knew exactly what I was talking about.
What threw me off was I didn't cook oily fish in it but I did cook some very fatty pork schnitzel right before this happened this time too.
I looked up lard and soybean oil and the smoke points are close to 100 degrees F difference.
No information on fish oil.
I dont use a lot of oil so it wouldn't take much of each to cause a difference.
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