I regularly enjoy steamed foods with liberal amounts of healthy fat applied post-cooking. My primary fat sources include coconut, butter, olive oil, avocados, and full-fat fermented dairy (yogurt and kefir). In my opinion, smoke point proclamations give the impression that refined PUFAs are safe and omega-6-rich diets are healthy. The science suggests otherwise.
As a society we are told that heart failure and heart disease is on the decrease, and I would suggest as an ex-smoker that the decline in smoking, may well have been the largest contributor to this decline. But WHY, with all the advances in treatments for the many differing types of cancer is this particular disease apparently on the increase.
I was recently told that by the end of a three course meal in most high end restaurants, you would have consumed about two and a half packs of butter. Now, granted you wouldn't want to do that every night of the week if that were true (and I'm not recommending it), the fact didn't bother me as much as my companions.