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From Wikipedia, the free encyclopedia

The smoke point refers to the temperature at which a cooking fat or oil begins to break down. The substance smokes or burns, and gives food an unpleasant taste. Therefore, the smoke point of a given fat is a key consideration in frying, with the smoke point of the oil dictating what temperatures and therefore what purposes a particular fat may be used for (for instance, deep frying is a very high-temperature process and requires a fat with a high smoke point). Beyond the smoke point is the flash point, the point at which combustion occurs.

Here are some smoke points:

Fat	Quality	Smoke Point
Almond oil		420°F	216°C
Avocado oil		520°F	271°C
Butter		350°F	177°C
Canola oil	Expeller Press	464°F	240°C
Canola oil	High Oleic	475°F	246°C
Canola oil	Refined	470°F	240°C
Coconut oil	Unrefined	350°F	177°C
Coconut oil	Refined	450°F	232°C
Corn oil	Unrefined	320°F	160°C
Corn oil	Refined	450°F	232°C
Cottonseed oil		420°F	216°C
Flax seed oil	Unrefined	225°F	107°C
Ghee (Indian Clarified Butter)		485°F	252°C
Grapeseed oil		420°F	216°C
Hazelnut oil		430°F	221°C
Hemp oil		330°F	165°C
Lard		370°F	182°C
Macadamia oil		413°F	210°C
Olive oil	Extra virgin	375°F	191°C
Olive oil	Virgin	420°F	216°C
Olive oil	Pomace	460°F	238°C
Olive oil	Extra light	468°F	242°C
Olive oil, high quality (low acidity)	Extra virgin	405°F	207°C
Palm oil	Difractionated	455°F	235°C[1]
Peanut oil	Unrefined	320°F	160°C
Peanut oil	Refined	450°F	232°C
Rice bran oil		490°F	254°C
Safflower oil	Unrefined	225°F	107°C
Safflower oil	Semirefined	320°F	160°C
Safflower oil	Refined	510°F	266°C
Sesame oil	Unrefined	350°F	177°C
Sesame oil	Semirefined	450°F	232°C
Soybean oil	Unrefined	320°F	160°C
Soybean oil	Semirefined	350°F	177°C
Soybean oil	Refined	450°F	232°C
Sunflower oil	Unrefined	225°F	107°C
Sunflower oil	Semirefined	450°F	232°C
Sunflower oil, high oleic	Unrefined	320°F	160°C
Sunflower oil	Refined	450°F	232°C
Tea seed oil		485°F	252°C
Vegetable shortening		360°F	182°C
Walnut oil	Unrefined	320°F	160°C
Walnut oil	Semirefined	400°F	204°C

[edit] References

1. ^ (Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.

• Cooking For Engineers: Smoke Point of Various Fats - another list of smoke points along with some discussion on the subject
• Good Eats: Cooking Oil Smoke Points
• The Culinary Institute of America (1996). The New Professional Chef (6th edition ed.). John Wiley & Sons. 

[edit] See also

• Boiling point