Smoking Point of Cooking Oil Chart
A cooking oil's smoke point is determined by the temperature at which the oil / fat begins to smoke. It's at this point that the quality of the oil / fat, including flavour and nutritional value, begins to degrade. Assume your oil is refined unless the label says otherwise.
| Oil / Fat | Quality | Smoke Point |
|---|---|---|
| Almond Oil | 420 ° | |
| Avocado Oil | 520 ° | |
| Butter | 350 ° | |
| Canola Oil | Expeller Press | 464 ° |
| Canola Oil | High Oleic | 475 ° |
| Canola Oil | Refined | 470 ° |
| Coconut Oil | Unrefined | 350 ° |
| Coconut Oil | Refined | 450 ° |
| Corn Oil | Unrefined | 320 ° |
| Corn Oil | Refined | 450 ° |
| Cottonseed Oil | 420 ° | |
| Flax Seed Oil | Unrefined | 225 ° |
| Ghee | 485 ° | |
| Grapeseed Oil | 420 ° | |
| Hazelnut Oil | 430 ° | |
| Hemp Oil | 330 ° | |
| Lard | 370 ° | |
| Macadamia Oil | 413 ° | |
| Mustard Oil | 489 ° | |
| Olive Oil | Extra Virgin | 375 ° |
| Olive Oil | Virgin | 420 ° |
| Olive Oil | Pomace | 460 ° |
| Olive Oil | Extra Light | 468 ° |
| Palm Oil | Difractionated | 455 ° |
| Peanut Oil | Unrefined | 320 ° |
| Peanut Oil | Refined | 450 ° |
| Rice Bran Oil | 490 ° | |
| Safflower Oil | Unrefined | 225 ° |
| Safflower Oil | Semirefined | 320 ° |
| Safflower Oil | Refined | 510 ° |
| Sesame Oil | Unrefined | 350 ° |
| Sesame Oil | Semirefined | 450 ° |
| Soybean Oil | Unrefined | 320 ° |
| Soybean Oil | Semirefined | 350 ° |
| Soybean Oil | Refined | 450 ° |
| Sunflower Oil | Unrefined | 225 ° |
| Sunflower Oil | Semirefined | 450 ° |
| Sunflower Oil, High Oleic | Unrefined | 320 ° |
| Sunflower Oil | Refined | 450 ° |
| Tea Seed Oil | 485 ° | |
| Vegetable Shortening | 360 ° | |
| Walnut Oil | Unrefined | 320 ° |
| Walnut Oil | Semirefined | 400 ° |
