The term "smoke point" refers to the temperature at which an edible oil begins to produce smoke when heated. This is due to the volatilization of its components, such as triglycerides and other compounds that are present in the oil. The specific smoke point varies depending on the type of oil used - some oils have a higher smoke point than others. When an oil reaches its smoke point, it can begin to break down into potentially carcinogenic byproducts if heated further. Therefore, it is essential not to cook with an oil beyond its smoke point in order to maintain optimal nutritional value and prevent the formation of harmful substances.