Smoke point
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The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids. The glycerol is then further broken down to acrolein which is a component of the bluish smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating to the eyes and throat. The smoke point also marks the beginning of both flavor and nutritional degradation. Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating what maximum temperature and therefore what purposes a particular fat may be used for. For instance, deep frying is a very high temperature process requiring a fat with a high smoke point.
Considerably above the temperature of 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
- 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
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