Template:Smoke point of cooking oils

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Fat Quality Smoke point[caution 1]
Almond oil 221 °C 430 °F[1]
Avocado oil Refined 270 °C 520 °F[2][3]
Beef tallow 250 °C 480 °F
Butter 150 °C 302 °F[4]
Butter Clarified 250 °C 482 °F[5]
Canola oil (Rapeseed) 220–230 °C[6] 428–446 °F
Canola oil (Rapeseed) Expeller press 190–232 °C 375–450 °F[7]
Canola oil (Rapeseed) Refined 204 °C 400 °F
Canola oil (Rapeseed) Unrefined 107 °C 225 °F
Castor oil Refined 200 °C[8] 392 °F
Coconut oil Refined, dry 204 °C 400 °F[9]
Coconut oil Unrefined, dry expeller pressed, virgin 177 °C 350 °F[9]
Corn oil 230–238 °C[10] 446–460 °F
Corn oil Unrefined 178 °C[8] 352 °F
Cottonseed oil Refined, bleached, deodorized 220–230 °C[11] 428–446 °F
Flaxseed oil Unrefined 107 °C 225 °F[3]
Grape seed oil 216 °C 421 °F
Lard 190 °C 374 °F[4]
Mustard oil 250 °C 480 °F[12]
Olive oil Refined 199–243 °C 390–470 °F[13]
Olive oil Virgin 210 °C 410 °F
Olive oil Extra virgin, low acidity, high quality 207 °C 405 °F[3][14]
Olive oil Extra virgin 190 °C 374 °F[14]
Palm oil Fractionated 235 °C[15] 455 °F
Peanut oil Refined 232 °C[3] 450 °F
Peanut oil 227–229 °C[3][16] 441–445 °F
Peanut oil Unrefined 160 °C[3] 320 °F
Pecan oil 243 °C[17] 470 °F
Rice bran oil Refined 232 °C[18] 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[19] 453 °F
Sunflower oil Neutralized, dewaxed, bleached & deodorized 252–254 °C[20] 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[21] 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[14] 428 °F
  1. ^ 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, ed. Vegetable oils in food technology: composition, properties and uses. John Wiley & Sons, 2011.)
  1. ^ Jacqueline B. Marcus (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.
  2. ^ "Smoking Points of Fats and Oils". What’s Cooking America.
  3. ^ a b c d e f g h i j k l m n o "Smoke Point of Oils". Baseline of Health. Jonbarron.org. 2012-04-17. Retrieved 2019-12-26.
  4. ^ a b 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.
  5. ^ "Smoke Point of different Cooking Oils". Charts Bin. 2011.
  6. ^ Vegetable Oils in Food Technology (2011), p. 121.
  7. ^ "What is the "truth" about canola oil?". Spectrum Organics, Canola Oil Manufacturer. Archived from the original on April 13, 2014.
  8. ^ a b 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.
  9. ^ a b "Introducing Nutiva Organic Refined Coconut Oil". Nutiva. Archived from the original on 2015-02-14.
  10. ^ Vegetable Oils in Food Technology (2011), p. 284.
  11. ^ Vegetable Oils in Food Technology (2011), p. 214.
  12. ^ "Mustard Seed Oil". Clovegarden.
  13. ^ "Olive Oil Smoke Point". Retrieved 2016-08-25.
  14. ^ a b c Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12.
  15. ^ (in Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.
  16. ^ Vegetable Oils in Food Technology (2011), p. 234.
  17. ^ 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.
  18. ^ Vegetable Oils in Food Technology (2011), p. 303.
  19. ^ Vegetable Oils in Food Technology (2011), p. 92.
  20. ^ Vegetable Oils in Food Technology (2011), p. 153.
  21. ^ "Organic unrefined sunflower oil". Retrieved 18 December 2016.
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