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The smoke point refers to the temperature at which a cooking fat or oil begins to break 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 oil | 420°F | 216°C | |
| Avocado oil | 520°F | 271°C | |
| Butter | 350°F | 177°C | |
| Canola oil | Expeller Press | 464°F | 240°C |
| Canola oil | High Oleic | 475°F | 246°C |
| Canola oil | Refined | 470°F | 240°C |
| Coconut oil | Unrefined | 350°F | 177°C |
| Coconut oil | Refined | 450°F | 232°C |
| Corn oil | Unrefined | 320°F | 160°C |
| Corn oil | Refined | 450°F | 232°C |
| Cottonseed oil | 420°F | 216°C | |
| Flax seed oil | Unrefined | 225°F | 107°C |
| Ghee (Indian Clarified Butter) | 485°F | 252°C | |
| Grapeseed oil | 420°F | 216°C | |
| Hazelnut oil | 430°F | 221°C | |
| Hemp oil | 330°F | 165°C | |
| Lard | 370°F | 182°C | |
| Macadamia oil | 413°F | 210°C | |
| Olive oil | Extra virgin | 375°F | 191°C |
| Olive oil | Virgin | 420°F | 216°C |
| Olive oil | Pomace | 460°F | 238°C |
| Olive oil | Extra light | 468°F | 242°C |
| Olive oil, high quality (low acidity) | Extra virgin | 405°F | 207°C |
| Peanut oil | Unrefined | 320°F | 160°C |
| Peanut oil | Refined | 450°F | 232°C |
| Rice bran oil | 490°F | 254°C | |
| Safflower oil | Unrefined | 225°F | 107°C |
| Safflower oil | Semirefined | 320°F | 160°C |
| Safflower oil | Refined | 510°F | 266°C |
| Sesame oil | Unrefined | 350°F | 177°C |
| Sesame oil | Semirefined | 450°F | 232°C |
| Soybean oil | Unrefined | 320°F | 160°C |
| Soybean oil | Semirefined | 350°F | 177°C |
| Soybean oil | Refined | 450°F | 232°C |
| Sunflower oil | Unrefined | 225°F | 107°C |
| Sunflower oil | Semirefined | 450°F | 232°C |
| Sunflower oil, high oleic | Unrefined | 320°F | 160°C |
| Sunflower oil | Refined | 450°F | 232°C |
| Tea seed oil | 485°F | 252°C | |
| Vegetable shortening | 360°F | 182°C | |
| Walnut oil | Unrefined | 320°F | 160°C |
| Walnut oil | Semirefined | 400°F | 204°C |
References
- Cooking For Engineers: Smoke Point of Various Fats - another list of smoke points along with some discussion on the subject
- Good Eats: Cooking Oil Smoke Points
- The Culinary Institute of America (1996). The New Professional Chef, 6th edition, John Wiley & Sons.
See also
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Wikipedia content modification information:
- This page was last modified on 14 November 2008, at 01:51.
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