(imported post from "A Chef in Med School" 7/23/2009)
Oil and Fat Smoke Point Chart
*See Comments in "Flaxseed Muffins" post for answer to the "Does cooking damage the omega-3's in flax?" (yes, it does) -- This chart was posted as part of the response to that question, but is generally useful for any cooking with fats/oils.
Smoke Point: the temperature at which fats and oils begin to break down. Flavor and nutritional degradation occur at these temperatures. Carcinogenic compounds, such as acrylamide, are also produced once oil/fats exceed this temperature.
Flash Point (not shown in chart): the temperature at which fats and oils catch fire. Small or large flames appear on the surface of the fat/oil.
Fat | Smoke Point | |
Almond oil | 420°F | 216°C |
Avocado oil | 520°F | 271°C |
Butter | 350°F | 177°C |
Canola oil, Expeller Pressed | 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 (aka. 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 (aka. Light) | 460°F | 238°C |
Olive oil, Extra Light | 468°F | 242°C |
Olive oil, Low Acidity Extra Virgin | 405°F | 207°C |
Palm oil, Fractionated | 455°F | 235°C |
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 |
