Smoke Point of Different Fats and Oils
Smoke Point of Different Fats and Oils © kvalifood.com
The smoke point of fats and oils matters both for flavour and for health. Once the oil starts smoking, food begins to taste burnt. Worse still, there is reason to suspect that overheated oil increases the risk of cancer. The most common fats used for frying are highlighted in bold.
| Fat / Oil | Smoke Point |
|---|---|
| Unrefined rapeseed oil | 107°C (225°F) |
| Unrefined flaxseed oil | 107°C (225°F) |
| Unrefined safflower oil | 107°C (225°F) |
| Unrefined sunflower oil | 107°C (225°F) |
| Unrefined corn oil | 160°C (320°F) |
| Unrefined high-oleic sunflower oil | 160°C (320°F) |
| Extra virgin olive oil | 160°C (320°F) |
| Unrefined peanut oil | 160°C (320°F) |
| Semi-refined safflower oil | 160°C (320°F) |
| Unrefined soybean oil | 160°C (320°F) |
| Unrefined walnut oil | 160°C (320°F) |
| Hemp seed oil | 165°C (330°F) |
| Butter | 177°C (350°F) |
| Semi-refined rapeseed oil | 177°C (350°F) |
| Coconut oil | 177°C (350°F) |
| Unrefined sesame oil | 177°C (350°F) |
| Semi-refined soybean oil | 177°C (350°F) |
| Margarine | 182°C (360°F) |
| Lard | 182°C (360°F) |
| Macadamia nut oil | 199°C (390°F) |
| Refined rapeseed oil | 204°C (400°F) |
| Semi-refined walnut oil | 204°C (400°F) |
| High-quality (low-acid) extra virgin olive oil | 207°C (405°F) |
| Sesame oil | 210°C (410°F) |
| Cottonseed oil | 216°C (420°F) |
| Grapeseed oil | 216°C (420°F) |
| Virgin olive oil | 216°C (420°F) |
| Almond oil | 216°C (420°F) |
| Hazelnut oil | 221°C (430°F) |
| Peanut oil | 227°C (440°F) |
| Sunflower oil | 227°C (440°F) |
| Refined corn oil | 232°C (450°F) |
| Refined high-oleic sunflower oil | 232°C (450°F) |
| Refined peanut oil | 232°C (450°F) |
| Refined safflower oil | 232°C (450°F) |
| Semi-refined sesame oil | 232°C (450°F) |
| Refined soybean oil | 232°C (450°F) |
| Semi-refined sunflower oil | 232°C (450°F) |
| Pomace olive oil | 238°C (460°F) |
| Extra light olive oil | 242°C (468°F) |
| Clarified butter (ghee) | 252°C (486°F) |
| Soybean oil | 257°C (495°F) |
| Safflower oil | 266°C (511°F) |
| Avocado oil | 271°C (520°F) |