Clear Line Prints · Shop on Zazzle · Shop on TeePublic · Shop on Threadless · Pinterest · YouTube
Home › Chart guides › Cooking Oil Smoke Points Chart
Every oil and fat starts to smoke at its own temperature, from about 520 F for refined avocado oil down to low-heat fats such as butter. This chart groups common cooking fats by smoke point, from high heat to low, and says what each is good for.
This chart is on its way to our print shops. Our posters are listed on Zazzle, TeePublic and Threadless (links at the top of this page); browse the kitchen and classroom charts to see the ones already available.
How hot each fat can go before it smokes, and what to cook with it.
| Fat or oil | Smoke point | Good for |
|---|---|---|
| Avocado oil, refined | 520 F (271 C) | Searing, stir-frying, deep frying |
| Safflower oil, refined | 510 F (266 C) | Searing, deep frying |
| Sunflower oil, refined | 486-489 F (252-254 C) | Deep frying, searing |
| Ghee (clarified butter) | 482 F (250 C) | Searing, Indian cooking, roasting |
| Beef tallow | 480 F (250 C) | Fries, roasting, searing |
| Mustard oil | 480 F (250 C) | Indian and Bengali cooking |
| Corn oil, refined | 446-460 F (230-238 C) | Frying, baking |
| Soybean oil | 453 F (234 C) | Frying, baking, all-purpose |
| Rice bran oil, refined | 450 F (232 C) | Stir-frying, tempura |
| Peanut oil, refined | 450 F (232 C) | Deep frying, stir-frying, wok cooking |
| Fat or oil | Smoke point | Good for |
|---|---|---|
| Almond oil | 430 F (221 C) | Sautéing, roasting |
| Vegetable oil blend, refined | 428 F (220 C) | All-purpose cooking and frying |
| Grapeseed oil | 421 F (216 C) | Sautéing, stir-frying, dressings |
| Canola oil | 400-446 F (204-230 C) | Sautéing, roasting, baking, frying |
| Olive oil, refined or light | 390-470 F (199-243 C) | Sautéing, roasting, shallow frying |
| Coconut oil, refined | 400 F (204 C) | Sautéing, baking, roasting |
| Fat or oil | Smoke point | Good for |
|---|---|---|
| Extra virgin olive oil | 374-405 F (190-207 C) | Sautéing, roasting, dressings, drizzling |
| Avocado oil, virgin | 392 F (200 C) | Sautéing, dressings |
| Lard | 374 F (190 C) | Pie crust, frying, baking |
| Coconut oil, virgin | 350 F (177 C) | Baking, light sautéing |
| Sesame oil, unrefined | 350 F (177 C) | Finishing, dressings, light stir-frying |
| Fat or oil | Smoke point | Good for |
|---|---|---|
| Butter | 302-350 F (150-177 C) | Baking, low sautéing, basting |
| Peanut oil, unrefined | 320 F (160 C) | Dressings, finishing |
| Flaxseed oil | 225 F (107 C) | No heat: dressings and drizzling |
Refined oils have had impurities removed, which raises the smoke point; unrefined and virgin oils keep more flavour but smoke sooner.
Heat oil until it shimmers, not until it smokes. Smoking oil breaks down, tastes bitter and can catch fire.
Smoke points vary with brand, refining and freshness; figures are typical published values, and ranges show where sources differ.
Decorative kitchen reference. Never leave hot oil unattended.