| Fat | Quality | Smoke point[caution 1] | |
|---|---|---|---|
| Almond oil | 221 °C | 430 °F[1] | |
| Avocado oil | Refined | 271 °C | 520 °F[2][3] |
| Avocado oil | Virgin (unrefined) | 200 °C | 392 °F[4] |
| Avocado oil | Extra virgin (unrefined) | 250 °C | 482 °F[4] |
| Beef tallow | 250 °C | 480 °F | |
| Butter | Unrefined | 150 °C | 302 °F[5] |
| Butter, clarified (ghee) | Clarified | 250 °C | 482 °F[6] |
| Castor oil | Refined | 200 °C[7] | 392 °F |
| Coconut oil | Refined, dry | 204 °C | 400 °F[8] |
| Coconut oil | Unrefined, dry expeller pressed, virgin | 177 °C | 350 °F[8] |
| Corn oil | 230–238 °C[9] | 446–460 °F | |
| Corn oil | Unrefined | 178 °C[7] | 352 °F |
| Cottonseed oil | Refined, bleached, deodorized | 220–230 °C[10] | 428–446 °F |
| Flaxseed oil | Unrefined | 107 °C | 225 °F[3] |
| Grapeseed oil | 216 °C | 421 °F | |
| Lard | 190 °C | 374 °F[5] | |
| Mustard oil | 250 °C | 480 °F[11] | |
| Olive oil | Refined | 199–243 °C | 390–470 °F[12][failed verification] |
| Olive oil | Virgin | 210 °C | 410 °F |
| Olive oil | Extra virgin, low acidity, high quality | 207 °C | 405 °F[3][13] |
| Olive oil | Extra virgin | 190 °C | 374 °F[13] |
| Palm oil | Fractionated | 235 °C[14] | 455 °F |
| Peanut oil | Refined | 232 °C[3] | 450 °F |
| Peanut oil | 227–229 °C[3][15] | 441–445 °F | |
| Peanut oil | Unrefined | 160 °C[3] | 320 °F |
| Pecan oil | 243 °C[16] | 470 °F | |
| Rapeseed oil (Canola) | 220–230 °C[17] | 428–446 °F | |
| Rapeseed oil (Canola) | Expeller press (unrefined) | 190–232 °C | 375–450 °F[18] |
| Rapeseed oil (Canola) | Refined | 204 °C | 400 °F |
| Rice bran oil | Refined | 232 °C[19] | 450 °F |
| Safflower oil | Unrefined | 107 °C | 225 °F[3] |
| Safflower oil | Semirefined | 160 °C | 320 °F[3] |
| Safflower oil | Refined | 266 °C | 510 °F[3] |
| Sesame oil | Unrefined | 177 °C | 350 °F[3] |
| Sesame oil | Semirefined | 232 °C | 450 °F[3] |
| Soybean oil | 234 °C[20] | 453 °F | |
| Sunflower oil | Neutralized, dewaxed, bleached & deodorized | 252–254 °C[21] | 486–489 °F |
| Sunflower oil | Semirefined | 232 °C[3] | 450 °F |
| Sunflower oil | 227 °C[3] | 441 °F | |
| Sunflower oil | Unrefined, first cold-pressed, raw | 107 °C[22] | 225 °F |
| Sunflower oil, high oleic | Refined | 232 °C | 450 °F[3] |
| Sunflower oil, high oleic | Unrefined | 160 °C | 320 °F[3] |
| Vegetable oil blend | Refined | 220 °C[13] | 428 °F |
- ↑ Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil. (Adapted from Gunstone, Frank D., ed. (17 March 2011). Vegetable Oils in Food Technology: Composition, Properties and Uses. Wiley, Inc. OCLC 1083187382.)
- ↑ Marcus, Jacqueline B. (2013). Culinary Nutrition: The Science and Practice of Healthy Cooking. Academic Press. p. 61. ISBN 978-012-391882-6.
Table 2-3 Smoke Points of Common Fats and Oils
. - ↑ "Smoking Points of Fats and Oils". What’s Cooking America.
- 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 "Smoke Point of Oils". Baseline of Health. Jonbarron.org. 2012-04-17. Retrieved 2019-12-26.
- 1 2 Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. Retrieved 26 December 2019.
- 1 2 The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
- ↑ "Smoke Point of different Cooking Oils". Charts Bin. 2011.
- 1 2 Detwiler, S. B.; Markley, K. S. (1940). "Smoke, flash, and fire points of soybean and other vegetable oils". Oil & Soap. 17 (2): 39–40. doi:10.1007/BF02543003.
- 1 2 "Introducing Nutiva Organic Refined Coconut Oil". Nutiva. Archived from the original on 2015-02-14.
- ↑ Vegetable Oils in Food Technology (2011), p. 284.
- ↑ Vegetable Oils in Food Technology (2011), p. 214.
- ↑ "Mustard Seed Oil". Clovegarden.
- ↑ "Olive Oil Smoke Point". Retrieved 2016-08-25.
- 1 2 3 Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12.
- ↑ (in Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.
- ↑ Vegetable Oils in Food Technology (2011), p. 234.
- ↑ Ranalli N, Andres SC, Califano AN (Jul 2017). "Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life". European Journal of Lipid Science and Technology. doi:10.1002/ejlt.201600377. Retrieved 15 January 2021.
- ↑ Vegetable Oils in Food Technology (2011), p. 121.
- ↑ "What is the "truth" about canola oil?". Spectrum Organics, Canola Oil Manufacturer. Archived from the original on April 13, 2014.
- ↑ Vegetable Oils in Food Technology (2011), p. 303.
- ↑ Vegetable Oils in Food Technology (2011), p. 92.
- ↑ Vegetable Oils in Food Technology (2011), p. 153.
- ↑ "Organic unrefined sunflower oil". Retrieved 18 December 2016.