Cooking Oil Smoke Points
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Cooking Oil Smoke Points

Cooking Oils – Smoke Points

 

Choosing the best cooking oil for your recipes requires an understanding of smoke point.

What is smoke point?

Smoke point is the temperature at which an oil starts to smoke, burn and breakdown. Smoke points differ depending on the type, origin, refinement, and composition of the cooking oil. 

Reaching the smoke point is bad for both flavor and nutrition, indicating an increase in fatty acids and loss of nutrients.

Our helpful guide to smoke points will help you determine which oils to use and how far you can take them.

Even the highest heat oils still top out just above 500°F.

Smoke Points of Common Cooking Oils


Oil

°F Smoke Point

°C Smoke Point

Avocado Oil

520°F

271°C

Canola Oil

400°F

204°C

Coconut Oil

350°F

176°C

Extra Virgin Olive Oil

320°F

160°C

Palm Oil

440°F

226°C

Peanut Oil

450°F

232°C

Sesame Oil

410°F

210°C

Vegetable Oil

400°F

204°C

Walnut Oil

400°F

204°C

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