|
Smoke Point
The smoke point refers to the temperature at which an oil begins to smoke, become discolored, and decompose. Cooking oil should never be allowed to heat to the smoking point because this will cause food to burn and will produce an unpleasant taste in the food.
A number of factors may contribute to a decrease in the smoke point of an oil. The length of time the oil has been heated, the number of times the oil has been used, the presence of salt or any other impurities, improper storage, and if the oil is a generic blend of various oils may all contribute to lowering the smoke point.
Unrefined oils (oils obtained from cold extraction methods only) usually have lower smoke points than refined oils (oils obtained through high heat extraction). Generally, an oil that has very little color, aroma, or taste is probably a refined oil. Although it may not be necessary to know the actual temperature of the smoke points of various oils, it is important to know which oils and fats may be safely used for different cooking methods.
| Smoke Point of Various Oils and Fats |
| Type of Oil or Fat - Refined |
Smoke Point |
Cooking Methods |
| Avocado Oil |
520ºF |
Sauté, Pan-fry, Sear, Deep-fry, Stir-fry, Grill, Broil |
| Safflower Oil |
510ºF |
Sauté, Pan-fry, Sear, Deep-fry, Stir-fry, Grill, Broil, Baking |
| Almond Oil |
495ºF |
Sauté, Pan-fry, Sear, Deep-fry, Stir-fry, Grill, Broil, Baking |
| Soybean Oil |
450ºF |
Sauté, Pan-fry, Sear, Deep-fry, Stir-fry, Grill, Broil, Baking |
| Corn Oil |
450ºF |
Sauté, Pan-fry, Sear, Deep-fry, Stir-fry, Grill, Broil, Baking |
| Sunflower Oil |
450ºF |
Sauté, Pan-fry, Sear, Stir-fry, Grill, Broil, Baking |
| Peanut Oil |
450ºF |
Sauté, Pan-fry, Sear, Deep-fry, Stir-fry, Grill, Broil, Baking |
| Cottonseed Oil |
420ºF |
Sauté, Pan-fry, Sear, Deep-fry, Stir-fry, Grill, Broil |
| Macadamia Nut Oil |
410ºF |
Sauté, Pan-fry, Sear, Stir-fry, Grill, Broil, Baking |
| Sesame Seed Oil (Light) |
410ºF |
Sauté, Pan-fry, Sear, Deep-fry, Stir-fry, Grill, Broil, Baking |
| Olive Oil |
410ºF |
Sauté, Pan-fry, Sear, Deep-fry, Stir-fry, Grill, Broil, Baking |
| Grape Seed Oil |
400ºF |
Sauté, Pan-fry, Sear, Deep-fry, Stir-fry, Grill, Broil, Baking |
| Canola Oil |
400ºF |
Sauté, Pan-fry, Sear, Deep-fry, Stir-fry, Grill, Broil, Baking |
| Walnut Oil |
400ºF |
Sauté, Pan-fry, Sear, Stir-fry, Grill, Broil |
| Lard |
375ºF |
Sauté, Pan-fry, Sear, Baking |
| Vegetable Shortening |
325ºF |
Sauté, Pan-fry, Sear, Baking |
| Butter |
300ºF |
Sauté, Pan-fry, Sear, Grill, Broil, Baking |
| Type of Oil or Fat - Unrefined |
Smoke Point |
Cooking Methods |
| Sesame Seed Oil |
350ºF |
Sauté, Pan-fry, Sear, Stir-fry, Grill, Broil, Baking |
| Olive Oil (Extra Virgin or Virgin) |
320ºF |
Sauté, Pan-fry, Sear, Stir-fry, Grill, Broil, Baking |
| Peanut Oil |
320ºF |
Light sauté, Low-heat grilling, Low-heat baking |
| Soybean Oil |
320ºF |
Light sauté, Low-heat grilling, Low-heat baking |
| Corn Oil |
320ºF |
Light sauté, Low-heat grilling, Low-heat baking |
| Walnut Oil |
320ºF |
Light sauté, Low-heat grilling, Low-heat baking |
| Sunflower Oil |
225ºF |
Blend it with oils with higher smoke points for low heat cooking |
| Canola Oil |
225ºF |
Blend it with oils with higher smoke points for low heat cooking |
| Safflower Oil |
225ºF |
Blend it with oils with higher smoke points for low heat cooking | |
