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The smoke point refers to the point in which a cooking fat or oil is heated until it breaks down. The substance smokes or burns, and gives food an unpleasant taste. Beyond the smoke point is the flash point, the point at which combustion occurs.

Here are some smoke points:

Fat Quality Smoke Point
Almond oil420°F216°C
Avocado oil520°F271°C
Butter350°F177°C
Canola oilUnrefined225°F107°C
Semirefined350°F177°C
Refined400°F204°C
Coconut oil450°F232°C
Corn oilUnrefined320°F160°C
Refined450°F232°C
Cottonseed oil420°F216°C
Flax seed oilUnrefined225°F107°C
Grapeseed oil420°F216°C
Hazelnut oil430°F221°C
Hemp oil330°F165°C
Lard370°F182°C
Macadamia nut oil390°F199°C
Olive oilExtra virgin320°F160°C
Virgin420°F216°C
Pomace460°F238°C
Extra light468°F242°C
High quality (low acidity) olive oilExtra virgin405°F207°C
Peanut oilUnrefined320°F160°C
Refined450°F232°C
Rice bran oil490°F254°C
Safflower oilUnrefined225°F107°C
Semirefined320°F160°C
Refined450°F232°C
510°F266°C
Sesame oilUnrefined350°F177°C
410°F210°C
Semirefined450°F232°C
Soybean oilUnrefined320°F160°C
Semirefined350°F177°C
Refined450°F232°C
Sunflower oilUnrefined225°F107°C
Semirefined450°F232°C
High oleic sunflower oilUnrefined320°F160°C
Refined450°F232°C
Tea oil485°F252°C
Vegetable shortening360°F182°C
Walnut oilUnrefined320°F160°C
Semirefined400°F204°C

References

Chemical properties | Cooking fats

Rauchpunkt

 

This article is licensed under the GNU Free Documentation License. It uses material from the "Smoke point".

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