What Are The Smoking Points For Common Cooking Fats & Oils?
BY OIL
| Almond oil | 420°F | 218°C |
| Avacado oil - unrefined | 375°F | 190°F |
| Avocado oil | 520°F | 271°C |
| Butter | 300°F | 150°C |
| Canola oil | 225°F | 107°C |
| Canola oil - refined | 400°F | 204°C |
| Clarified Butter (Ghee) | 485°F | 252°C |
| Coconut oil | 350°F | 177°C |
| Corn oil - refined | 450°F | 232°C |
| Corn oil - unrefined | 320°F | 160°C |
| Cottonseed oil | 420°F | 216°C |
| Flaxseed oil | 225°F | 107°C |
| Grapeseed oil | 420°F | 216°C |
| Hazelnut oil | 430°F | 221°C |
| Hemp seed oil | 330°F | 165°C |
| Low acidity extra virgin olive oil | 405°F | 207°C |
| High-oleic sunflower oil - refined | 450°F | 232°C |
| High-oleic sunflower oil - unrefined | 320°F | 160°C |
| Lard | 370°F | 182°C |
| Macadamia nut oil | 390°F | 199°C |
| Mustard Oil | 489°F | 254°C |
| Olive oil - extra virgin | 320°F | 160°C |
| Olive oil - virgin | 420°F | 216°C |
| Olive oil -extra light | 468°F | 242°C |
| Olive oil - pomace | 460°F | 238°C |
| Palm kernel oil | 450°F | 232°C |
| Palm oil | 450°F | 232°C |
| Peanut oil | 440°F | 227°C |
| Peanut oil - refined | 450°F | 232°C |
| Peanut oil - unrefined | 320°F | 160°C |
| Safflower oil | 510°F | 266°C |
| Safflower oil - refined | 450°F | 232°C |
| Safflower oil - semirefined | 320°F | 160°C |
| Safflower oil - unrefined | 225°F | 107°C |
| Semirefined canola oil | 350°F | 177°C |
| Sesame oil | 410°F | 210°C |
| Sesame oil - semirefined | 450°F | 232°C |
| Sesame oil - unrefined | 350°F | 177°C |
| Soy oil - refined | 450°F | 232°C |
| Soy oil - semirefined | 350°F | 177°C |
| Soy oil - unrefined | 320°F | 160°C |
| Soybean oil | 495°F | 257°C |
| Sunflower oil | 440°F | 227°C |
| Sunflower oil - semirefined | 450°F | 232°C |
| Sunflower oil - unrefined | 225°F | 107°C |
| Vegetable shortening | 360°F | 182°C |
| Virgin olive oil | 420°F | 216°C |
| Walnut oil - semirefined | 400°F | 204°C |
| Walnut oil - unrefined | 320°F | 160°C |
By Temperature
| Canola oil | 225°F | 107°C |
| Flaxseed oil | 225°F | 107°C |
| Safflower oil - unrefined | 225°F | 107°C |
| Sunflower oil - unrefined | 225°F | 107°C |
| Butter | 300°F | 150°C |
| Corn oil - unrefined | 320°F | 160°C |
| High-oleic sunflower oil - unrefined | 320°F | 160°C |
| Olive oil - extra virgin | 320°F | 160°C |
| Peanut oil - unrefined | 320°F | 160°C |
| Safflower oil - semirefined | 320°F | 160°C |
| Soy oil - unrefined | 320°F | 160°C |
| Walnut oil - unrefined | 320°F | 160°C |
| Hemp seed oil | 330°F | 165°C |
| Coconut oil | 350°F | 177°C |
| Semirefined canola oil | 350°F | 177°C |
| Sesame oil - unrefined | 350°F | 177°C |
| Soy oil - semirefined | 350°F | 177°C |
| Vegetable shortening | 360°F | 182°C |
| Lard | 370°F | 182°C |
| Avacado oil - unrefined | 375°F | 190°F |
| Macadamia nut oil | 390°F | 199°C |
| Canola oil - refined | 400°F | 204°C |
| Walnut oil - semirefined | 400°F | 204°C |
| Low acidity extra virgin olive oil | 405°F | 207°C |
| Sesame oil | 410°F | 210°C |
| Almond oil | 420°F | 218°C |
| Cottonseed oil | 420°F | 216°C |
| Grapeseed oil | 420°F | 216°C |
| Olive oil - virgin | 420°F | 216°C |
| Virgin olive oil | 420°F | 216°C |
| Hazelnut oil | 430°F | 221°C |
| Peanut oil | 440°F | 227°C |
| Sunflower oil | 440°F | 227°C |
| Corn oil - refined | 450°F | 232°C |
| High-oleic sunflower oil - refined | 450°F | 232°C |
| Palm kernel oil | 450°F | 232°C |
| Palm oil | 450°F | 232°C |
| Peanut oil - refined | 450°F | 232°C |
| Safflower oil - refined | 450°F | 232°C |
| Sesame oil - semirefined | 450°F | 232°C |
| Soy oil - refined | 450°F | 232°C |
| Sunflower oil - semirefined | 450°F | 232°C |
| Olive oil - pomace | 460°F | 238°C |
| Olive oil -extra light | 468°F | 242°C |
| Clarified Butter (Ghee) | 485°F | 252°C |
| Mustard Oil | 489°F | 254°C |
| Soybean oil | 495°F | 257°C |
| Safflower oil | 510°F | 266°C |
| Avocado oil | 520°F | 271°C |
Knowing the smoke points of your favorite cooking fats and oils is a good idea because if you exceed the smoke point temperature, it is no longer any good for cooking or eating. Besides using a thermometer to know the precise temperature, the oil or fat will begin to smoke and give off a harsh smell, and then it's time to open all the windows.
Cooking Tip - Once you burn cooking oil, forget about it. It is NO longer good to cook with, so throw it out and start over.
Refined or Unrefined Oils
Most commercial oil brands are refined to give them a uniform look, smell, and taste. Refining also raises the smoking point of most oils. You'll find unrefined oils at health food stores, but these tend to be less stable with lower smoking points. For example, unrefined canola oil has an approximate smoking point of 225°F, while refined canola oil runs around 400°F—a considerable difference when frying chicken.
*IMPORTANT - So that you know, the tables below offer you approximate smoking point temperatures but will vary depending on many environmental factors.
Other Important Ingredient Conversions
| BEAN CONVERSIONS | INGREDIENT SUBSTITUTIONS |
| HERB CONVERSIONS | MUSHROOM CONVERSIONS |
| GRAIN CONVERSIONS | PASTA/RICE CONVERSIONS |
| INGREDIENT CONVERSIONS | TOMATO CONVERSIONS |
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