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Avocado oil has the highest smoke point among oils: 520°F. It’s also very heart-healthy. Photo of Olivado Olive Oil, a NIBBLE Top Pick Of The Week, by Melody Lan | THE NIBBLE.
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January 2010

Product Reviews / Main Nibbles / Oils, Vinegars & Salad Dressings

Cooking Oil Smoke Points

You May Love That Oil, But Can You Cook With It?

 

This is Page 2 of a four-page article. Click on the black links below to visit other pages.

 

Smoke Point Chart

CHART KEY

M = Monounsaturated Fat
S = Saturated Fat P = Polyunsaturated Fat
Type Of Fat °Fahrenheit Fat By Smoke Point
  • Almond Oil P
  • Avocado Oil M
  • Butter S
  • Canola Oil† (Unrefined) M
  • Canola Oil† (Expeller
    Press, High Oleic or
    Refined) M
  • Coconut Oil (Unrefined) S
  • Coconut Oil (Refined) S
  • Corn Oil (Unrefined) P
  • Corn Oil (Refined) P
  • Cottonseed Oil P
  • Flaxseed Oil (Unrefined) P
  • Ghee S
  • Grapeseed Oil P
  • Hazelnut Oil P
  • Hemp Seed Oil P
  • Lard S
  • Macadamia Nut Oil P
  • Olive Oil (Unrefined) M
  • Olive Oil (Pomace) M
  • Olive Oil (Extra Light) M
  • Olive Oil M
  • Olive Oil (Virgin) M
  • Olive Oil (Extra Virgin) M
  • Palm Oil (Difractionated) S
  • Peanut Oil (Unrefined) M
  • Peanut Oil (Refined) M
  • Rapeseed† Oil M
  • Rice Bran Oil M
  • Safflower Oil (Unrefined) P
  • Safflower Oil (Semi-
    Refined) P
  • Safflower Oil (Refined) P
  • Sesame Oil (Unrefined) M
  • Sesame Oil (Semi-
    Refined) M
  • Soybean Oil (Unrefined) P
  • Soybean Oil
    (Semirefined)P
  • Soybean Oil (Refined) M
  • Sunflower Oil (Unrefined)P
  • Sunflower Oil (Semi-
    refined) M
  • Sunflower Oil (High Oleic,
    Unrefined) P
  • Tea Seed Oil M
  • Vegetable Shortening
  • Vegetable Shortening
    (Emulsified)
  • Walnut Oil (Unrefined) P
  • Walnut Oil (Semi-Refined)
    P

.

  • 430°
  • 520°
  • 350°
  • 225°
  • 464°-
    475°
  • 350°
  • 450°
  • 320°
  • 450°
  • 420°
  • 225°
  • 485°
  • 420°
  • 430°
  • 330°
  • 370°
  • 413°
  • 320°
  • 460°
  • 468°
  • 438°
  • 420°
  • 420°
  • 455°
  • 320°
  • 440°
  • 438°
  • 490°
  • 225°
  • 320° 510°
  • 350°
  • 450°
  • 320°
  • 350°
  • 450°
  • 225°
  • 455°
  • 450°
  • 320°
  • 485°
  • 450°
  • 360°-
    370°
  • 320°
  • 400°
200s: Low Smoke Point
225°F: Canola Oil (Unrefined)
Flaxseed Oil (Unrefined)
Safflower Oil (Unrefined)
Sunflower Oil (Unrefined)


300s: Medium Smoke Point
320°F: Corn Oil (Unrefined)
High-Oleic Sunflower Oil,
Unrefined
Olive Oil, Unrefined
Peanut Oil, Unrefined
Safflower Oil, Semi-Refined
Soybean Oil, Unrefined
Walnut Oil, Unrefined
325°F: Shortening, Emulsified
Vegetable
330°F: Hemp Seed Oil
350°F: Butter
Canola Oil, Semi-Refined
Coconut Oil
Sesame Oil (Unrefined)
Soy Oil, Semi-Refined
360°-370°F: Vegetable Shortening
(Emulsified)
370°F: Lard
375°F: Olive Oil

400s: High Smoke Point
400°F: Canola Oil (Refined)
Walnut Oil (Semi-Refined)
406°F: Olive Oil, Extra Virgin
410°F: Corn Oil
Sesame Oil
413°F: Macadamia Nut Oil
420 F: Cottonseed Oil
Grapeseed Oil
Olive Oil, Extra Virgin
430°F: Almond Oil
Hazelnut Oil
435°F: Canola Oil
438°F: Olive Oil
Rapeseed Oil
440°F: Peanut Oil
Sunflower Oil
450°F: Corn Oil (Refined)
High-Oleic Sunflower Oil (Refined)
Palm Oil
Peanut Oil (Refined)
Safflower Oil (Refined)
Sesame Oil (Semi-Refined)
Soybean Oil (Refined)
Sunflower Oil (Semi-refined, Refined, High Oleic, Refined)
Vegetable Shortening
460°F: Olive Pomace Oil
468°F: Olive Oil, Extra Light

485+: Very High Smoke Point
485°F: Grapeseed Oil
485°F: Tea Seed Oil
490°F: Rice Bran Oil
495°F: Soybean Oil
510°F: Safflower Oil
520°F: Avocado Oil (Refined)

†Canola is a cultivar of rapeseed.


Continue To Page 3: “Good Fats” Versus “Bad Fats”

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