Smoke point
The smoke point, also referred to as the burning point, is the temperature at which an
Temperature
The smoke point of an oil correlates with its level of refinement.[7][8] Many cooking oils have smoke points above standard home cooking temperatures:[9]
- Pan frying (sauté) on stove top heat: 120 °C (248 °F)
- Deep frying: 160–180 °C (320–356 °F)
- Oven baking: Average of 180 °C (356 °F)
Smoke point decreases at different pace in different oils.[10]
Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source.
The following table presents smoke points of various fats and oils.
Fat | Quality | Smoke point[caution 1] | |
---|---|---|---|
Almond oil | 221 °C | 430 °F[11] | |
Avocado oil | Refined | 271 °C | 520 °F[12][13] |
Avocado oil | Unrefined | 250 °C | 482 °F[14] |
Beef tallow | 250 °C | 480 °F | |
Butter | 150 °C | 302 °F[15] | |
Butter | Clarified | 250 °C | 482 °F[16] |
Castor oil | Refined | 200 °C[17] | 392 °F |
Coconut oil | Refined, dry | 204 °C | 400 °F[18] |
Coconut oil | Unrefined, dry expeller pressed, virgin | 177 °C | 350 °F[18] |
Corn oil | 230–238 °C[19] | 446–460 °F | |
Corn oil | Unrefined | 178 °C[17] | 352 °F |
Cottonseed oil | Refined, bleached, deodorized | 220–230 °C[20] | 428–446 °F |
Flaxseed oil | Unrefined | 107 °C | 225 °F[13] |
Grape seed oil | 216 °C | 421 °F | |
Lard | 190 °C | 374 °F[15] | |
Mustard oil | 250 °C | 480 °F[21] | |
Olive oil | Refined | 199–243 °C | 390–470 °F[22] |
Olive oil | Virgin | 210 °C | 410 °F |
Olive oil | Extra virgin, low acidity, high quality | 207 °C | 405 °F[13][23] |
Olive oil | Extra virgin | 190 °C | 374 °F[23] |
Palm oil | Fractionated | 235 °C[24] | 455 °F |
Peanut oil | Refined | 232 °C[13] | 450 °F |
Peanut oil | 227–229 °C[13][25] | 441–445 °F | |
Peanut oil | Unrefined | 160 °C[13] | 320 °F |
Pecan oil | 243 °C[26] | 470 °F | |
Canola ) |
220–230 °C[27] | 428–446 °F | |
Canola ) |
Expeller press | 190–232 °C | 375–450 °F[28] |
Canola ) |
Refined | 204 °C | 400 °F |
Canola ) |
Unrefined | 107 °C | 225 °F |
Rice bran oil | Refined | 232 °C[29] | 450 °F |
Safflower oil |
Unrefined | 107 °C | 225 °F[13] |
Safflower oil |
Semirefined | 160 °C | 320 °F[13] |
Safflower oil |
Refined | 266 °C | 510 °F[13] |
Sesame oil | Unrefined | 177 °C | 350 °F[13] |
Sesame oil | Semirefined | 232 °C | 450 °F[13] |
Soybean oil | 234 °C[30] | 453 °F | |
Sunflower oil | Neutralized, dewaxed, bleached & deodorized | 252–254 °C[31] | 486–489 °F |
Sunflower oil | Semirefined | 232 °C[13] | 450 °F |
Sunflower oil | 227 °C[13] | 441 °F | |
Sunflower oil | Unrefined, first cold-pressed, raw | 107 °C[32] | 225 °F |
Sunflower oil, high oleic | Refined | 232 °C | 450 °F[13] |
Sunflower oil, high oleic | Unrefined | 160 °C | 320 °F[13] |
Vegetable oil blend | Refined | 220 °C[23] | 428 °F |
- OCLC 1083187382.)
Oxidative stability
Hydrolysis and oxidation are the two primary degradation processes that occur in an oil during cooking.[10] Oxidative stability is how resistant an oil is to reacting with oxygen, breaking down and potentially producing harmful compounds while exposed to continuous heat. Oxidative stability is the best predictor of how an oil behaves during cooking.[33][34][35]
The
The oxidative stability does not directly correspond to the smoke point and thus the latter cannot be used as a reference for safe and healthy cooking.[36]
See also
- Boiling point
- Combustion
- Drying oil
- Flash point
- Fire point
- Kindling point(Autoignition temperature)
References
- ^ American Oil Chemists' Society (2011). "AOCS Official Method Cc 9a-48, Smoke, Flash and Fire Points Cleveland Open Cup Method". Official methods and recommended practices of the AOCS - (6th ed.). Champaign, Ill. : American Oil Chemists' Society.
- ^ ISBN 978-3-527-30673-2.
- S2CID 97919860.
- ^ .
- PMID 12537439.
- ^ Chen, W.; et al. (2013). "Total polar compounds and acid values of repeatedly used frying oils measured by standard and rapid methods" (PDF). J Food Drug Anal. 21 (1): 85.
- ISBN 978-0-935315-82-0.
- S2CID 93662177.
- ^ a b c Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12. Archived from the original (PDF) on 2020-11-12. Retrieved 2016-12-18.
- ^ a b Monoj K. Gupta; Kathleen Warner; Pamela J. White (2004). Frying technology and Practices. AOCS Press, Champaign, Illinois.
- ISBN 978-012-391882-6.
Table 2-3 Smoke Points of Common Fats and Oils
. - ^ "Smoking Points of Fats and Oils". What’s Cooking America.
- ^ a b c d e f g h i j k l m n o "Smoke Point of Oils". Baseline of Health. Jonbarron.org. 2012-04-17. Retrieved 2019-12-26.
- ^ Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. Retrieved 26 December 2019.
- ^ ISBN 978-0-470-42135-2. OCLC 707248142.
- ^ "Smoke Point of different Cooking Oils". Charts Bin. 2011.
- ^ .
- ^ a b "Introducing Nutiva Organic Refined Coconut Oil". Nutiva. Archived from the original on 2015-02-14.
- ^ Vegetable Oils in Food Technology (2011), p. 284.
- ^ Vegetable Oils in Food Technology (2011), p. 214.
- ^ "Mustard Seed Oil". Clovegarden.
- ^ "Olive Oil Smoke Point". Retrieved 2016-08-25.
- ^ a b c Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12.
- ^ (in Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.
- ^ Vegetable Oils in Food Technology (2011), p. 234.
- . Retrieved 15 January 2021.
- ^ Vegetable Oils in Food Technology (2011), p. 121.
- ^ "What is the "truth" about canola oil?". Spectrum Organics, Canola Oil Manufacturer. Archived from the original on April 13, 2014.
- ^ Vegetable Oils in Food Technology (2011), p. 303.
- ^ Vegetable Oils in Food Technology (2011), p. 92.
- ^ Vegetable Oils in Food Technology (2011), p. 153.
- ^ "Organic unrefined sunflower oil". Retrieved 18 December 2016.
- ISBN 978-92-5-103621-1. Archived from the originalon November 29, 2013.
- ^ Nwosu, V.; et al. Oxidative Stability of various oils as determined by Rancimat Method. Department of Food Science.: North Carolina State University.
- ^ a b Methrom. "Oxidative stability of oils and fats - Rancimat method". Application Bulletin. 204/2 e.
- ^ "Evaluation of Chemical and Physical Changes in Different Commercial Oils during Heating" (PDF).
External links
- 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 ed.). John Wiley & Sons.