79 lines
14 KiB
Markdown
79 lines
14 KiB
Markdown
---
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title: Smoke point of cooking oils - Wikipedia
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updated: 2022-01-11 20:55:16Z
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created: 2022-01-11 20:54:42Z
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source: https://en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils
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---
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From Wikipedia, the free encyclopedia
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| Fat | Quality | Smoke point<sup>[\[caution 1\]](#cite_note-1)</sup> | |
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| --- | --- | --- | --- |
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| [Almond oil](https://en.wikipedia.org/wiki/Almond "Almond") | | 221 °C | 430 °F<sup>[\[1\]](#cite_note-2)</sup> |
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| [Avocado oil](https://en.wikipedia.org/wiki/Avocado_oil "Avocado oil") | Refined | 270 °C | 520 °F<sup>[\[2\]](#cite_note-scott-3)</sup><sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> |
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| [Beef tallow](https://en.wikipedia.org/wiki/Tallow "Tallow") | | 250 °C | 480 °F |
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| [Butter](https://en.wikipedia.org/wiki/Butter "Butter") | | 150 °C | 302 °F<sup>[\[4\]](#cite_note-chef9-5)</sup> |
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| [Butter](https://en.wikipedia.org/wiki/Clarified_butter "Clarified butter") | Clarified | 250 °C | 482 °F<sup>[\[5\]](#cite_note-6)</sup> |
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| [Canola oil](https://en.wikipedia.org/wiki/Canola "Canola") | | 220–230 °C<sup>[\[6\]](#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011121-7)</sup> | 428–446 °F |
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| [Canola oil](https://en.wikipedia.org/wiki/Canola "Canola") ([Rapeseed](https://en.wikipedia.org/wiki/Rapeseed "Rapeseed")) | Expeller press | 190–232 °C | 375–450 °F<sup>[\[7\]](#cite_note-8)</sup> |
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| [Canola oil](https://en.wikipedia.org/wiki/Canola "Canola") ([Rapeseed](https://en.wikipedia.org/wiki/Rapeseed "Rapeseed")) | Refined | 204 °C | 400 °F |
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| [Canola oil](https://en.wikipedia.org/wiki/Canola "Canola") ([Rapeseed](https://en.wikipedia.org/wiki/Rapeseed "Rapeseed")) | Unrefined | 107 °C | 225 °F |
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| [Castor oil](https://en.wikipedia.org/wiki/Castor_oil "Castor oil") | Refined | 200 °C<sup>[\[8\]](#cite_note-detwiler-9)</sup> | 392 °F |
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| [Coconut oil](https://en.wikipedia.org/wiki/Coconut_oil "Coconut oil") | Refined, dry | 204 °C | 400 °F<sup>[\[9\]](#cite_note-nutiva1-10)</sup> |
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| [Coconut oil](https://en.wikipedia.org/wiki/Coconut_oil "Coconut oil") | Unrefined, dry expeller pressed, virgin | 177 °C | 350 °F<sup>[\[9\]](#cite_note-nutiva1-10)</sup> |
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| [Corn oil](https://en.wikipedia.org/wiki/Corn_oil "Corn oil") | | 230–238 °C<sup>[\[10\]](#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011284-11)</sup> | 446–460 °F |
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| [Corn oil](https://en.wikipedia.org/wiki/Corn_oil "Corn oil") | Unrefined | 178 °C<sup>[\[8\]](#cite_note-detwiler-9)</sup> | 352 °F |
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| [Cottonseed oil](https://en.wikipedia.org/wiki/Cottonseed_oil "Cottonseed oil") | Refined, bleached, deodorized | 220–230 °C<sup>[\[11\]](#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011214-12)</sup> | 428–446 °F |
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| [Flaxseed oil](https://en.wikipedia.org/wiki/Linseed_oil "Linseed oil") | Unrefined | 107 °C | 225 °F<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> |
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| [Grape seed oil](https://en.wikipedia.org/wiki/Grape_seed_oil "Grape seed oil") | | 216 °C | 421 °F |
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| [Lard](https://en.wikipedia.org/wiki/Lard "Lard") | | 190 °C | 374 °F<sup>[\[4\]](#cite_note-chef9-5)</sup> |
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| [Mustard oil](https://en.wikipedia.org/wiki/Mustard_oil "Mustard oil") | | 250 °C | 480 °F<sup>[\[12\]](#cite_note-13)</sup> |
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| [Olive oil](https://en.wikipedia.org/wiki/Olive_oil "Olive oil") | Refined | 199–243 °C | 390–470 °F<sup>[\[13\]](#cite_note-North_American_Olive_Oil_Association-14)</sup> |
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| [Olive oil](https://en.wikipedia.org/wiki/Olive_oil "Olive oil") | Virgin | 210 °C | 410 °F |
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| [Olive oil](https://en.wikipedia.org/wiki/Olive_oil "Olive oil") | Extra virgin, low acidity, high quality | 207 °C | 405 °F<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup><sup>[\[14\]](#cite_note-Gray2015-15)</sup> |
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| [Olive oil](https://en.wikipedia.org/wiki/Olive_oil "Olive oil") | Extra virgin | 190 °C | 374 °F<sup>[\[14\]](#cite_note-Gray2015-15)</sup> |
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| [Olive oil](https://en.wikipedia.org/wiki/Olive_oil "Olive oil") | Extra virgin | 160 °C | 320 °F<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> |
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| [Palm oil](https://en.wikipedia.org/wiki/Palm_oil "Palm oil") | Fractionated | 235 °C<sup>[\[15\]](#cite_note-16)</sup> | 455 °F |
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| [Peanut oil](https://en.wikipedia.org/wiki/Peanut_oil "Peanut oil") | Refined | 232 °C<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> | 450 °F |
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| [Peanut oil](https://en.wikipedia.org/wiki/Peanut_oil "Peanut oil") | | 227–229 °C<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup><sup>[\[16\]](#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011234-17)</sup> | 441–445 °F |
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| [Peanut oil](https://en.wikipedia.org/wiki/Peanut_oil "Peanut oil") | Unrefined | 160 °C<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> | 320 °F |
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| [Pecan oil](https://en.wikipedia.org/wiki/Pecan_oil "Pecan oil") | | 243 °C<sup>[\[17\]](#cite_note-18)</sup> | 470 °F |
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| [Rice bran oil](https://en.wikipedia.org/wiki/Rice_bran_oil "Rice bran oil") | Refined | 232 °C<sup>[\[18\]](#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011303-19)</sup> | 450 °F |
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| [Safflower oil](https://en.wikipedia.org/wiki/Safflower_oil "Safflower oil") | Unrefined | 107 °C | 225 °F<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> |
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| [Safflower oil](https://en.wikipedia.org/wiki/Safflower_oil "Safflower oil") | Semirefined | 160 °C | 320 °F<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> |
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| [Safflower oil](https://en.wikipedia.org/wiki/Safflower_oil "Safflower oil") | Refined | 266 °C | 510 °F<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> |
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| [Sesame oil](https://en.wikipedia.org/wiki/Sesame_oil "Sesame oil") | Unrefined | 177 °C | 350 °F<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> |
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| [Sesame oil](https://en.wikipedia.org/wiki/Sesame_oil "Sesame oil") | Semirefined | 232 °C | 450 °F<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> |
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| [Soybean oil](https://en.wikipedia.org/wiki/Soybean_oil "Soybean oil") | | 234 °C<sup>[\[19\]](#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology201192-20)</sup> | 453 °F |
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| [Sunflower oil](https://en.wikipedia.org/wiki/Sunflower_oil "Sunflower oil") | Neutralized, dewaxed, bleached & deodorized | 252–254 °C<sup>[\[20\]](#cite_note-FOOTNOTEVegetable_Oils_in_Food_Technology2011153-21)</sup> | 486–489 °F |
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| [Sunflower oil](https://en.wikipedia.org/wiki/Sunflower_oil "Sunflower oil") | Semirefined | 232 °C<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> | 450 °F |
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| [Sunflower oil](https://en.wikipedia.org/wiki/Sunflower_oil "Sunflower oil") | | 227 °C<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> | 441 °F |
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| [Sunflower oil](https://en.wikipedia.org/wiki/Sunflower_oil "Sunflower oil") | Unrefined, first cold-pressed, raw | 107 °C<sup>[\[21\]](#cite_note-22)</sup> | 225 °F |
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| [Sunflower oil, high oleic](https://en.wikipedia.org/wiki/Sunflower_oil "Sunflower oil") | Refined | 232 °C | 450 °F<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> |
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| [Sunflower oil, high oleic](https://en.wikipedia.org/wiki/Sunflower_oil "Sunflower oil") | Unrefined | 160 °C | 320 °F<sup>[\[3\]](#cite_note-jonbarron.org-4)</sup> |
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| Vegetable oil blend | Refined | 220 °C<sup>[\[14\]](#cite_note-Gray2015-15)</sup> | 428 °F |
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1. **[^](#cite_ref-1 "Jump up")** 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.)
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1. **[^](#cite_ref-2 "Jump up")** Jacqueline B. Marcus (2013). [*Culinary Nutrition: The Science and Practice of Healthy Cooking*](https://books.google.com/books?id=p2j3v6ImcX0C&pg=PT73#v=onepage&q&f=false). Academic Press. p. 61. [ISBN](https://en.wikipedia.org/wiki/ISBN_%28identifier%29 "ISBN (identifier)") [978-012-391882-6](https://en.wikipedia.org/wiki/Special:BookSources/978-012-391882-6 "Special:BookSources/978-012-391882-6"). Table 2-3 Smoke Points of Common Fats and Oils.
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2. **[^](#cite_ref-scott_3-0 "Jump up")** ["Smoking Points of Fats and Oils"](http://whatscookingamerica.net/Information/CookingOilTypes.htm). *What’s Cooking America*.
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3. ^ [Jump up to: <sup>***a***</sup>](#cite_ref-jonbarron.org_4-0) [<sup>***b***</sup>](#cite_ref-jonbarron.org_4-1) [<sup>***c***</sup>](#cite_ref-jonbarron.org_4-2) [<sup>***d***</sup>](#cite_ref-jonbarron.org_4-3) [<sup>***e***</sup>](#cite_ref-jonbarron.org_4-4) [<sup>***f***</sup>](#cite_ref-jonbarron.org_4-5) [<sup>***g***</sup>](#cite_ref-jonbarron.org_4-6) [<sup>***h***</sup>](#cite_ref-jonbarron.org_4-7) [<sup>***i***</sup>](#cite_ref-jonbarron.org_4-8) [<sup>***j***</sup>](#cite_ref-jonbarron.org_4-9) [<sup>***k***</sup>](#cite_ref-jonbarron.org_4-10) [<sup>***l***</sup>](#cite_ref-jonbarron.org_4-11) [<sup>***m***</sup>](#cite_ref-jonbarron.org_4-12) [<sup>***n***</sup>](#cite_ref-jonbarron.org_4-13) [<sup>***o***</sup>](#cite_ref-jonbarron.org_4-14) [<sup>***p***</sup>](#cite_ref-jonbarron.org_4-15) ["Smoke Point of Oils"](https://www.jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points). *Baseline of Health*. Jonbarron.org. 2012-04-17. Retrieved 2019-12-26.
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4. ^ [Jump up to: <sup>***a***</sup>](#cite_ref-chef9_5-0) [<sup>***b***</sup>](#cite_ref-chef9_5-1) [The Culinary Institute of America](https://en.wikipedia.org/wiki/The_Culinary_Institute_of_America "The Culinary Institute of America") (2011). The Professional Chef (9th ed.). Hoboken, New Jersey: John Wiley & Sons. [ISBN](https://en.wikipedia.org/wiki/ISBN_%28identifier%29 "ISBN (identifier)") [978-0-470-42135-2](https://en.wikipedia.org/wiki/Special:BookSources/978-0-470-42135-2 "Special:BookSources/978-0-470-42135-2"). OCLC 707248142.
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5. **[^](#cite_ref-6 "Jump up")** ["Smoke Point of different Cooking Oils"](http://chartsbin.com/view/1962). *Charts Bin*. 2011.
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6. **[^](#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011121_7-0 "Jump up")** [Vegetable Oils in Food Technology (2011)](#CITEREFVegetable_Oils_in_Food_Technology2011), p. 121.
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7. **[^](#cite_ref-8 "Jump up")** ["What is the "truth" about canola oil?"](https://web-beta.archive.org/web/20110724001051/http://www.spectrumorganics.com/shared/faq.php?fqid=34). Spectrum Organics, Canola Oil Manufacturer. Archived from [the original](http://www.spectrumorganics.com/shared/faq.php?fqid=34) on July 24, 2011.
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8. ^ [Jump up to: <sup>***a***</sup>](#cite_ref-detwiler_9-0) [<sup>***b***</sup>](#cite_ref-detwiler_9-1) 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](https://en.wikipedia.org/wiki/Doi_%28identifier%29 "Doi (identifier)"):[10.1007/BF02543003](https://doi.org/10.1007%2FBF02543003).
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9. ^ [Jump up to: <sup>***a***</sup>](#cite_ref-nutiva1_10-0) [<sup>***b***</sup>](#cite_ref-nutiva1_10-1) ["Introducing Nutiva Organic Refined Coconut Oil"](https://web.archive.org/web/20150214100025/http://nutiva.com/introducing-nutiva-refined-coconut-oil/). *Nutiva*. Archived from [the original](http://nutiva.com/introducing-nutiva-refined-coconut-oil/) on 2015-02-14.
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10. **[^](#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011284_11-0 "Jump up")** [Vegetable Oils in Food Technology (2011)](#CITEREFVegetable_Oils_in_Food_Technology2011), p. 284.
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11. **[^](#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011214_12-0 "Jump up")** [Vegetable Oils in Food Technology (2011)](#CITEREFVegetable_Oils_in_Food_Technology2011), p. 214.
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12. **[^](#cite_ref-13 "Jump up")** ["Mustard Seed Oil"](http://www.clovegarden.com/ingred/oi_mustz.html). *Clovegarden*.
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13. **[^](#cite_ref-North_American_Olive_Oil_Association_14-0 "Jump up")** ["Olive Oil Smoke Point"](http://blog.aboutoliveoil.org/olive-oil-smoke-point). Retrieved 2016-08-25.
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14. ^ [Jump up to: <sup>***a***</sup>](#cite_ref-Gray2015_15-0) [<sup>***b***</sup>](#cite_ref-Gray2015_15-1) [<sup>***c***</sup>](#cite_ref-Gray2015_15-2) Gray, S (June 2015). ["Cooking with extra virgin olive oil"](http://acnem.org/members/journals/ACNEM_Journal_June_2015.pdf) (PDF). *ACNEM Journal*. **34** (2): 8–12.
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15. **[^](#cite_ref-16 "Jump up")** (in Italian) [Scheda tecnica dell'olio di palma bifrazionato PO 64](http://www.oleificiosperoni.it/schede_tecniche/SCHEDA%20TECNICA%20PALMA%20PO64.pdf).
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16. **[^](#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011234_17-0 "Jump up")** [Vegetable Oils in Food Technology (2011)](#CITEREFVegetable_Oils_in_Food_Technology2011), p. 234.
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17. **[^](#cite_ref-18 "Jump up")** 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"](https://onlinelibrary.wiley.com/doi/abs/10.1002/ejlt.201600377). *European Journal of Lipid Science and Technology*. [doi](https://en.wikipedia.org/wiki/Doi_%28identifier%29 "Doi (identifier)"):[10.1002/ejlt.201600377](https://doi.org/10.1002%2Fejlt.201600377). Retrieved 15 January 2021.
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18. **[^](#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011303_19-0 "Jump up")** [Vegetable Oils in Food Technology (2011)](#CITEREFVegetable_Oils_in_Food_Technology2011), p. 303.
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19. **[^](#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology201192_20-0 "Jump up")** [Vegetable Oils in Food Technology (2011)](#CITEREFVegetable_Oils_in_Food_Technology2011), p. 92.
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20. **[^](#cite_ref-FOOTNOTEVegetable_Oils_in_Food_Technology2011153_21-0 "Jump up")** [Vegetable Oils in Food Technology (2011)](#CITEREFVegetable_Oils_in_Food_Technology2011), p. 153.
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21. **[^](#cite_ref-22 "Jump up")** ["Organic unrefined sunflower oil"](https://www.maisonorphee.com/en/unrefined-sunflower-oil/). Retrieved 18 December 2016. |