Cooking Oil Smoke Points

cooking oils

We hear a lot about eating olive and avocado oils because of their health benefits or hazelnut and macadamia nut oils because of their flavor.  However, your choice of oil may come down more to its cooking properties.  It’s one thing if you’re just drizzling the oil over your salad or adding it as a finishing touch to a dish, but cooking with oils is a whole different story.  When oil is exposed to high heat, it can go from a slight shimmering in the pan to smoking.  At that point, the oil is actually burning – not something you want when you’re cooking because it can impart an undesirable burnt or bitter flavor.  Not only that, it can be downright unhealthy because of the free radicals it creates that can harm the body.

So, before using any oil, check out its smoke point.  Depending upon the type of oil, the temperature at an oil’s smoke point can range from as low as 325 degrees F to 520 degrees F.

Oil Smoke Point ºF
Avocado Oil, Virgin 375ºF
Beef Tallow 400ºF
Butter 302ºF
Butter, Clarified or Ghee 450ºF
Canola Oil 400ºF
Chicken Fat 375ºF
Coconut Oil 450ºF
Coconut Oil, Extra Virgin 350ºF
Corn Oil 450ºF
Duck Fat 375ºF
Grapeseed Oil 390ºF
Olive Oil, Extra Virgin 350ºF
Olive Oil, light 465ºF
Peanut Oil 450ºF
Pork Fat or Lard 370ºF
Safflower Oil 440ºF
Sesame Oil 410ºF
Soybean Oil 450ºF
Vegetable Oil 425ºF
Vegetable Shortening 360ºF




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