What cooking oils have high smoking points?

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   Paul Edmondsonposted 13 years ago

   What cooking oils have high smoking points?

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2. 83

   K9keystrokesposted 13 years ago

   What a great question. Each type of cooking oil can differ depending on to what extent it has been refined, or processed; so this should be a consideration when defining the smoke point for individual cooking oils. The amount of refinement changes the durability of the oil. In essence the more refined, the more heat a cooking oil can manage. But, in general here are a few smoke points for some of the more popular cooking oils:
   
   Canola: 225F unrefined
   Canola: 350F semi-refined
   Canola: 400F refined
   
   Corn oil: 350F unrefined
   Corn oil: 450F refined
   
   Butter: 350F
   
   Lard: 361F - 401F
   
   Grape seed: 420F
   
   Flax seed: 225F   
   
   Peanut: 320F unrefined
   Peanut: 450F refined
   
   Rapeseed: 438F
   
   Safflower: 225F unrefined
   Safflower: 320F semi-refined
   Safflower: 450F refined
   
   Olive: 320F unrefined
   Olive: 406F xtra virgin
   Olive: 420F virgin
   Olive: 468F xtra light
   
   Soy: 320F unrefined
   Soy: 350F semi-refined
   Soy: 450F refined
   
   Also, packaging on store bought oil should have the smoke point for the contents noted on the labeling. But, I hope this helps you for now.
   
   Have a great day!
   K9

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3. 61

   The LEAP manposted 13 years ago

   Almond Oil                     430 F
   
   Avocado Oil: Refined       520 F
   
   Butter (Good Eats)         350 F
   
   Canola Oil: Unrefined      225 F
               Semi-Refined     350 F
               Refined             400 F
               (Good Eats)      435 F
   
   Coconut Oil†               350 F
   
   Corn Oil: Unrefined        320 F
             (Good Eats)       410 F
             Refined              450 F
   
   Cottonseed Oil†            420 F
   
   Flaxseed Oil, Unrefined    225 F
   
   Hazelnut Oil                  430 F
   
   Hemp Seed Oil            330 F
   
   Grapeseed Oil             420 F
   Grapeseed Oil             485 F
   
   Lard                           361-401 F
   
   Macadamia Nut Oil††        389 F
   
   Olive Oil: Unrefined       320 F
              (Good Eats)     375 F
              Extra Virgin   406 F
              Virgin       420 F
              Olive Oil     438 F
              Pomace Oil   460 F
              Extra Light*    468 F
   
   Peanut Oil: Unrefined      320 F
   Peanut Oil†                440 F
   Peanut Oil, Refined
     (Good Eats)              450 F
   
   Rapeseed Oil          438 F
   
   Safflower Oil: Unrefined   225 F
         Semi-Refined         320 F
         Refined (Good Eats)  450 F
   
   Safflower O            510 F
   
   Sesame Oil Unrefined    350 F
   Sesame Oil                  410 F
   Semi-Refined                450 F
   
   Shortening, Emulsified  Vegetable            325 F
   Shortening, Vegetable      356-370 F
   
   Soy Oil: Unrefined         320 F
            Semi-Refined      350 F
            Refined           450 F
   Soy Oil†                   495 F
   
   Sunflower Oil†:            440 F
                   Unrefined  225 F
                Semi-Refined  450 F
   
   Walnut Oil, Unrefined      320 F
               Semi-Refined   400 F
   High-Oleic Sunflower Oil,
          Unrefined           320 F
          Refined             450 F
   I hope that helps
   Graham

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