Template:Smoke point of cooking oils

Source: Wikipedia, the free encyclopedia.
Fat Quality Smoke point[caution 1]
Almond oil 221 °C 430 °F[1]
Avocado oil Refined 271 °C 520 °F[2][3]
Avocado oil Unrefined 250 °C 482 °F[4]
Beef tallow 250 °C 480 °F
Butter 150 °C 302 °F[5]
Butter Clarified 250 °C 482 °F[6]
Castor oil Refined 200 °C[7] 392 °F
Coconut oil Refined, dry 204 °C 400 °F[8]
Coconut oil Unrefined, dry expeller pressed, virgin 177 °C 350 °F[8]
Corn oil 230–238 °C[9] 446–460 °F
Corn oil Unrefined 178 °C[7] 352 °F
Cottonseed oil Refined, bleached, deodorized 220–230 °C[10] 428–446 °F
Flaxseed oil Unrefined 107 °C 225 °F[3]
Grape seed oil 216 °C 421 °F
Lard 190 °C 374 °F[5]
Mustard oil 250 °C 480 °F[11]
Olive oil Refined 199–243 °C 390–470 °F[12]
Olive oil Virgin 210 °C 410 °F
Olive oil Extra virgin, low acidity, high quality 207 °C 405 °F[3][13]
Olive oil Extra virgin 190 °C 374 °F[13]
Palm oil Fractionated 235 °C[14] 455 °F
Peanut oil Refined 232 °C[3] 450 °F
Peanut oil 227–229 °C[3][15] 441–445 °F
Peanut oil Unrefined 160 °C[3] 320 °F
Pecan oil 243 °C[16] 470 °F
Canola
)		 220–230 °C[17] 428–446 °F
Canola
)		 Expeller press 190–232 °C 375–450 °F[18]
Canola
)		 Refined 204 °C 400 °F
Canola
)		 Unrefined 107 °C 225 °F
Rice bran oil Refined 232 °C[19] 450 °F
Safflower oil
 Unrefined 107 °C 225 °F[3]
Safflower oil
 Semirefined 160 °C 320 °F[3]
Safflower oil
 Refined 266 °C 510 °F[3]
Sesame oil Unrefined 177 °C 350 °F[3]
Sesame oil Semirefined 232 °C 450 °F[3]
Soybean oil 234 °C[20] 453 °F
Sunflower oil Neutralized, dewaxed, bleached & deodorized 252–254 °C[21] 486–489 °F
Sunflower oil Semirefined 232 °C[3] 450 °F
Sunflower oil 227 °C[3] 441 °F
Sunflower oil Unrefined, first cold-pressed, raw 107 °C[22] 225 °F
Sunflower oil, high oleic Refined 232 °C 450 °F[3]
Sunflower oil, high oleic Unrefined 160 °C 320 °F[3]
Vegetable oil blend Refined 220 °C[13] 428 °F
  1. OCLC 1083187382
    .)
  1. ISBN 978-012-391882-6
    . Table 2-3 Smoke Points of Common Fats and Oils.
  2. ^ "Smoking Points of Fats and Oils". What’s Cooking America.
  3. ^ 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.
  4. ^ Marie Wong; Cecilia Requejo-Jackman; Allan Woolf (April 2010). "What is unrefined, extra virgin cold-pressed avocado oil?". Aocs.org. Retrieved 26 December 2019.
  5. ^
    ISBN 978-0-470-42135-2
    . OCLC 707248142.
  6. ^ "Smoke Point of different Cooking Oils". Charts Bin. 2011.
  7. ^
    doi:10.1007/BF02543003
    .
  8. ^ a b "Introducing Nutiva Organic Refined Coconut Oil". Nutiva. Archived from the original on 2015-02-14.
  9. ^ Vegetable Oils in Food Technology (2011), p. 284.
  10. ^ Vegetable Oils in Food Technology (2011), p. 214.
  11. ^ "Mustard Seed Oil". Clovegarden.
  12. ^ "Olive Oil Smoke Point". Retrieved 2016-08-25.
  13. ^ a b c Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12.
  14. ^ (in Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.
  15. ^ Vegetable Oils in Food Technology (2011), p. 234.
  16. doi:10.1002/ejlt.201600377
    . Retrieved 15 January 2021.
  17. ^ Vegetable Oils in Food Technology (2011), p. 121.
  18. ^ "What is the "truth" about canola oil?". Spectrum Organics, Canola Oil Manufacturer. Archived from the original on April 13, 2014.
  19. ^ Vegetable Oils in Food Technology (2011), p. 303.
  20. ^ Vegetable Oils in Food Technology (2011), p. 92.
  21. ^ Vegetable Oils in Food Technology (2011), p. 153.
  22. ^ "Organic unrefined sunflower oil". Retrieved 18 December 2016.
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