[masraum]

Originally Posted by Shaun @ Tru6

A quick note on smoke point, I think time must be a factor in burning oil. I had my wok up to 650F the other day, spooned in a little semi-sold tallow which melted instantly, let it get up to shimmering temp, a little smoke and then some beaten eggs, quick stir and out of the wok. Repeat for tofu and veggies. Definitely not burned in any way. So oils may be elastic in terms of time vs. temp.

I have to assume that adding the item to be cooked and stirring probably cools it off enough to keep it from burning so that makes sense. If it was something like a cast iron skillet with a large heat soak it probably would have heated up and burned anyway, but since it was a wok that can cool off quickly by comparison, no issues.