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Smoke Points

post #1 of 5
8/13/08 at 10:40am
Thread Starter 
here's a list of smoke points I reformatted from Cooking for Engineers.com

sorry about the periods - "formatting" nifty tables is ... ah... oh well:
(additions/corrections etc please post & I'll try to incorporate)


225F....... 107C....... Unrefined canola oil
225F....... 107C....... Unrefined flaxseed oil
225F....... 107C....... Unrefined safflower oil
225F....... 107C....... Unrefined sunflower oil
320F....... 160C....... Unrefined corn oil
320F....... 160C....... Unrefined high-oleic sunflower oil
320F....... 160C....... Extra virgin olive oil
320F....... 160C....... Unrefined peanut oil
320F....... 160C....... Semi-refined safflower oil
320F....... 160C....... Unrefined soy oil
320F....... 160C....... Unrefined walnut oil
330F....... 165C....... Hemp seed oil
350F....... 177C....... Butter
350F....... 177C....... Semirefined canola oil
350F....... 177C....... Coconut oil
350F....... 177C....... Unrefined sesame oil
350F....... 177C....... Semi-refined soy oil
360F....... 182C....... Vegetable shortening
370F....... 182C....... Lard
390F....... 199C....... Macadamia nut oil
400F....... 204C....... Refined canola oil
400F....... 204C....... Semi-refined walnut oil
405F....... 207C....... High quality(low acidity) extra virgin olive oil
410F....... 210C....... Sesame oil
420F....... 216C....... Cottonseed oil
420F....... 216C....... Grapeseed oil
420F....... 216C....... Virgin olive oil
420F....... 216C....... Almond oil
430F....... 221C....... Hazelnut oil
440F....... 227C....... Peanut oil
440F....... 227C....... Sunflower oil
450F....... 232C....... Refined corn oil
450F....... 232C....... Refined high-oleic sunflower oil
450F....... 232C....... Refined peanut oil
450F....... 232C....... Refined Safflower oil
450F....... 232C....... Semi-refined sesame oil
450F....... 232C....... Refined soy oil
450F....... 232C....... Semi-refined sunflower oil
460F....... 238C....... Olive pomace oil
468F....... 242C....... Extra light olive oit
495F....... 257C....... Soybean oil
510F....... 266C....... Safflower oil
520F....... 271C....... Avocado oil
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post #2 of 5
8/13/08 at 2:58pm
Thanks for the great list.

Now, in terms of picking an oil to use, what quality / qualities of the oil are you considering? Are you matching up the flavor of the oil and how well it goes with what you are cooking, or the smoke point and how well that matches up with the food?
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post #3 of 5
8/13/08 at 3:06pm
Thread Starter 
I use normal grade olive oil for everyday. I use it to fry / saute; sometimes with a pat or three of butter (for flavor) depending on dish.

I keep evoo, canola, safflower and peanut oil "on hand"

the evoo, safflower & peanut I'm fond of using in uncooked dishes / salad dressings / drizzles - for the taste.
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post #4 of 5
8/15/08 at 10:27am
Wow, didn't know extra light olive oil had such a high burning point. Thanks for the info...
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post #5 of 5
9/2/08 at 1:28pm

Smoke points

You forgot about rice bran oil at 490 degrees. Works great in a deep fryer or in other aspects of high heat cooking.
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