Oil having low smoke point are not considered ideal for cooking. Low smoke point oil are those that tend to break down and produce smoke at relatively low temperature, These oils are extremely harmful for cooking causing heart diseases and cancer.

1 Flaxseed Oil - Due to its high content of polyunsaturated fats and low smoke point, flaxseed oil is easily oxidised when heated. Instead of using it for cooking, it works best in salad dressings or as a finishing oil.

2 Hempseed oil - Similar to flaxseed oil, hempseed oil is rich in polyunsaturated fats and has a low smoke point. It's better suited for cold applications like drizzling over foods.

3 Coconut oil - Coconut oil has a lower smoke point, making it less ideal for high-heat cooking.

4 Extra Virgin Olive Oil - Extra virgin olive oil is prized for its flavor and health benefits, it has a lower smoke point compared to other cooking oils. It's best used for low to medium-heat cooking.



Sources - https://www.1mg.com/articles/web-stories/4-worsts-oils-for-cooking/