General Discussion

Smoke Points of common cooking oils


General Discussion 35

Smoke Points of common cooking oils

tonka11_99 | May 7, 2010 08:56 PM

I thought some of you might appreciate this.

Fat Smoke Point °F
Unrefined canola oil 225°F
Unrefined flaxseed oil 225°F
Unrefined safflower oil 225°F
Unrefined sunflower oil 225°F
Unrefined corn oil 320°F
Unrefined high-oleic sunflower oil 320°F
Extra virgin olive oil 320°F
Unrefined peanut oil 320°F
Semirefined safflower oil 320°F
Unrefined soy oil 320°F
Unrefined walnut oil 320°F
Hemp seed oil 330°F
Butter (clarified) 350°F
Semirefined canola oil 350°F
Coconut oil 350°F
Unrefined sesame oil 350°F
Semirefined soy oil 350°F
Vegetable shortening 360°F
Lard 370°F
Macadamia nut oil 390°F
Refined canola oil 400°F
Semirefined walnut oil 400°F
Extra virgin olive oil 405°F
Sesame oil 410°F
Cottonseed oil 420°F
Grapeseed oil 420°F
Virgin olive oil 420°F
Almond oil 420°F
Hazelnut oil 430°F
Peanut oil 440°F
Sunflower oil 440°F
Refined corn oil 450°F
Refined sunflower oil 450°F
Refined peanut oil 450°F
Refined Safflower oil 450°F
Semirefined sesame oil 450°F
Refined soy oil 450°F
Semirefined sunflower oil 450°F
Olive pomace oil 460°F
Extra light olive oit 468°F
Soybean oil 495°F
Safflower oil 510°F
Avocado oil 520°F

What's a pomace? {shrugs}

"Refined oils are extracted by solvent extraction for further refining in order to produce
clear oil that is free from rancidity and foreign matter. These oils are used as medium
cooking oils (225°F to 350°F), high cooking oils (350°F to 450°F) and deep frying oils
(greater than 450°F). Refined oils are bland and pale. They have negligible flavor and
aroma which makes them ideal for preparing delicately flavored dishes. Use for baking,
sauteing, stir-fry and wok cooking, baking, searing, browning, deep-frying and pan-frying."

"Unrefined oils are processed by cold-pressed and expeller-pressed methods. They
carry the true flavor of the plant from which the oil is made. The strong flavor of unrefined oils may overwhelm the dish or baked good that is prepared with them; however, strong flavor is not always undesirable and some unrefined oils are used as flavoring agents. (Generally, when there is a strong natural flavor and aroma, there is a higher amount of nutritional value.) These oils are typically called salad oils and are used for salad dressings, marinades, sauces and as light cooking oils for light sautes and low heat baking. As a general rule, they should not be cooked at high temperatures. (The one exception is unrefined safflower oil which is capable of reaching a temperature necessary for deep-frying.) Unrefined oils should not be used at temperatures above 320°F."

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