Smoke point
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The smoke point refers to the point in which a cooking fat or oil is heated until it breaks down. The substance smokes or burns, and gives food an unpleasant taste. Beyond the smoke point is the flash point, the point at which combustion occurs.
Here are some smoke points:
| Fat | Quality | Smoke Point | |
|---|---|---|---|
| Almond oil | 420°F | 216°C | |
| Avocado oil | 520°F | 271°C | |
| Butter | 350°F | 177°C | |
| Canola oil | Unrefined | 225°F | 107°C |
| Semirefined | 350°F | 177°C | |
| Refined | 400°F | 204°C | |
| Coconut oil | 450°F | 232°C | |
| Corn oil | Unrefined | 320°F | 160°C |
| Refined | 450°F | 232°C | |
| Cottonseed oil | 420°F | 216°C | |
| Flax seed oil | Unrefined | 225°F | 107°C |
| Grapeseed oil | 420°F | 216°C | |
| Hazelnut oil | 430°F | 221°C | |
| Hemp oil | 330°F | 165°C | |
| Lard | 370°F | 182°C | |
| Macadamia nut oil | 390°F | 199°C | |
| Olive oil | Extra virgin | 320°F | 160°C |
| Virgin | 420°F | 216°C | |
| Pomace | 460°F | 238°C | |
| Extra light | 468°F | 242°C | |
| High quality (low acidity) olive oil | Extra virgin | 405°F | 207°C |
| Peanut oil | Unrefined | 320°F | 160°C |
| Refined | 450°F | 232°C | |
| Rice bran oil | 490°F | 254°C | |
| Safflower oil | Unrefined | 225°F | 107°C |
| Semirefined | 320°F | 160°C | |
| Refined | 450°F | 232°C | |
| 510°F | 266°C | ||
| Sesame oil | Unrefined | 350°F | 177°C |
| 410°F | 210°C | ||
| Semirefined | 450°F | 232°C | |
| Soybean oil | Unrefined | 320°F | 160°C |
| Semirefined | 350°F | 177°C | |
| Refined | 450°F | 232°C | |
| Sunflower oil | Unrefined | 225°F | 107°C |
| Semirefined | 450°F | 232°C | |
| High oleic sunflower oil | Unrefined | 320°F | 160°C |
| Refined | 450°F | 232°C | |
| Tea oil | 485°F | 252°C | |
| Vegetable shortening | 360°F | 182°C | |
| Walnut oil | Unrefined | 320°F | 160°C |
| Semirefined | 400°F | 204°C | |
References
- [Cooking For Engineers: Smoke Point of Various Fats] - another list of smoke points along with some discussion on the subject
- [Good Eats: Cooking Oil Smoke Points]
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