Cooking Oils and Smoke Points: What to Know and How to Choose the Right Cooking Oil - 2019 - MasterClass

I’d been looking for a quick reference for the smoke points of various cooking oils. I tend to use EVOO for everything, or Avocado Oil for higher-temp frying, or as an alternative to Coconut Oil (which is high in saturated fat).

In fact, in addition to containing the useful table below, this article points out that, as a rule of thumb, oils which are solid at room temperature (coconut oil, and, oh, I don’t know, butter) tend to be higher in sat fat, and should therefore be used sparingly.

I mean, butter also has a super-low smoke point, but it’s pretty much irreplaceable in the dishes that call for it (most baking, for example). At least in this amateur cook’s opinion.

Oil Smoke Point °F Smoke Point °C
Refined Avocado Oil 520°F 270°C
Safflower Oil 510°F 265°C
Rice Bran Oil 490°F 254°C
Refined or Light Olive Oil 465°F 240°C
Soybean Oil 450°F 232°C
Peanut Oil 450°F 232°C
Ghee or Clarified Butter 450°F 232°C
Corn Oil 450°F 232°C
Refined Coconut Oil 450°F 232°C
Safflower Oil 440°F 227°C
Refined Sesame Oil 410°F 210°C
Vegetable Oil 400-450°F 204-232°C
Beef Tallow 400°F 204°C
Canola Oil 400°F 204°C
Grapeseed Oil 390°F 199°C
Unrefined or Virgin Avocado Oil 375°F 190°C
Pork Fat or Lard 370°F 188°C
Chicken Fat or Schmaltz 375°F 190°C
Duck Fat 375°F 190°C
Vegetable Shortening 360°F 182°C
Unrefined Sesame Oil 350°F 177°C
Extra Virgin or Unrefined Coconut Oil 350°F 177°C
Extra Virgin Olive Oil 325-375°F 163-190°C
Butter 302°F 150°C