I've started to cook with coconut oil but I am surprised to see that it starts to smoke really fast. Even when I make an omelet.
If it smokes then that means that it has reached its smoking point and that is bad, right? What is going on here? I understood that cooking with coconut oil is good and healthy. Maybe the problem is the quantity? I use one tablespoon.
Coconut oil has an unsually low smoke point considering that it is 90% saturated.
You can try mixing in a higher smoking point oil with your coconut. Enig and Fallon of WAPF recommend adding sesame oil in Eat Fat, Lose Fat, probably partly because the taste is more acceptable to many than other alternatives.
I second the recommendations for cooking at a lower temperature.
Refined oils will tolerate higher temps. You're probably using some high quality extra virgin, unrefined, unfiltered oil. Such an oil has more of the original plant materials in it, which are better for you but burn at a lower temp than purified oil that has had all the non-oil foody bits filtered or otherwise clarified out. This is why ghee is used for cooking, clarifying butter removes all the non-oil components which would burn and smoke at lower temps. And this is also why ghee can be kept longer than unclarified butter without refrigeration, it's the carbs and proteins that spoil (faster than the oil goes rancid.)