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title:: Smoke point of cooking oils - Wikipedia updated:: 2022-01-11 20:55:16+00:00 created:: 2022-01-11 20:54:42+00:00 source:: https://en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils

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Fat	Quality	Smoke point[caution 1]
Almond oil		221 °C	430 °F[1]
Avocado oil	Refined	270 °C	520 °F[2][3]
Beef tallow		250 °C	480 °F
Butter		150 °C	302 °F[4]
Butter	Clarified	250 °C	482 °F[5]
Canola oil		220–230 °C[6]	428–446 °F
Canola oil (Rapeseed)	Expeller press	190–232 °C	375–450 °F[7]
Canola oil (Rapeseed)	Refined	204 °C	400 °F
Canola oil (Rapeseed)	Unrefined	107 °C	225 °F
Castor oil	Refined	200 °C[8]	392 °F
Coconut oil	Refined, dry	204 °C	400 °F[9]
Coconut oil	Unrefined, dry expeller pressed, virgin	177 °C	350 °F[9]
Corn oil		230–238 °C[10]	446–460 °F
Corn oil	Unrefined	178 °C[8]	352 °F
Cottonseed oil	Refined, bleached, deodorized	220–230 °C[11]	428–446 °F
Flaxseed oil	Unrefined	107 °C	225 °F[3]
Grape seed oil		216 °C	421 °F
Lard		190 °C	374 °F[4]
Mustard oil		250 °C	480 °F[12]
Olive oil	Refined	199–243 °C	390–470 °F[13]
Olive oil	Virgin	210 °C	410 °F
Olive oil	Extra virgin, low acidity, high quality	207 °C	405 °F[3][14]
Olive oil	Extra virgin	190 °C	374 °F[14]
Olive oil	Extra virgin	160 °C	320 °F[3]
Palm oil	Fractionated	235 °C[15]	455 °F
Peanut oil	Refined	232 °C[3]	450 °F
Peanut oil		227–229 °C[3][16]	441–445 °F
Peanut oil	Unrefined	160 °C[3]	320 °F
Pecan oil		243 °C[17]	470 °F
Rice bran oil	Refined	232 °C[18]	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[19]	453 °F
Sunflower oil	Neutralized, dewaxed, bleached & deodorized	252–254 °C[20]	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[21]	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[14]	428 °F

1. ^ Specified smoke, fire, and flash points of any fat and oil can be misleading: they depend almost entirely upon the free fatty acid content, which increases during storage or use. The smoke point of fats and oils decreases when they are at least partially split into free fatty acids and glycerol; the glycerol portion decomposes to form acrolein, which is the major source of the smoke evolved from heated fats and oils. A partially hydrolyzed oil therefore smokes at a lower temperature than non-hydrolyzed oil. (Adapted from Gunstone, Frank, ed. Vegetable oils in food technology: composition, properties and uses. John Wiley & Sons, 2011.)

2. ^ Jacqueline B. Marcus (2013). Culinary Nutrition: The Science and Practice of Healthy Cooking. Academic Press. p. 61. ISBN 978-012-391882-6. Table 2-3 Smoke Points of Common Fats and Oils.

3. ^ "Smoking Points of Fats and Oils". What’s Cooking America.

4. ^ Jump up to: ^{a b c d e f g h i j k l m n o p} "Smoke Point of Oils". Baseline of Health. Jonbarron.org. 2012-04-17. Retrieved 2019-12-26.

5. ^ Jump up to: ^{a b} The Culinary Institute of America (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.

6. ^ "Smoke Point of different Cooking Oils". Charts Bin. 2011.

7. ^ Vegetable Oils in Food Technology (2011), p. 121.

8. ^ "What is the "truth" about canola oil?". Spectrum Organics, Canola Oil Manufacturer. Archived from the original on July 24, 2011.

9. ^ Jump up to: ^{a b} Detwiler, S. B.; Markley, K. S. (1940). "Smoke, flash, and fire points of soybean and other vegetable oils". Oil & Soap. 17 (2): 39–40. doi:10.1007/BF02543003.

10. ^ Jump up to: ^{a b} "Introducing Nutiva Organic Refined Coconut Oil". Nutiva. Archived from the original on 2015-02-14.

11. ^ Vegetable Oils in Food Technology (2011), p. 284.

12. ^ Vegetable Oils in Food Technology (2011), p. 214.

13. ^ "Mustard Seed Oil". Clovegarden.

14. ^ "Olive Oil Smoke Point". Retrieved 2016-08-25.

15. ^ Jump up to: ^{a b c} Gray, S (June 2015). "Cooking with extra virgin olive oil" (PDF). ACNEM Journal. 34 (2): 8–12.

16. ^ (in Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.

17. ^ Vegetable Oils in Food Technology (2011), p. 234.

18. ^ Ranalli N, Andres SC, Califano AN (Jul 2017). "Dulce de leche‐like product enriched with emulsified pecan oil: Assessment of physicochemical characteristics, quality attributes, and shelf‐life". European Journal of Lipid Science and Technology. doi:10.1002/ejlt.201600377. Retrieved 15 January 2021.

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.