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Cooking Oil Smoke Points

Fat Quality Smoke Point
Avocado oil Refined 270°C 520°F
Safflower oil Refined 266°C 510°F
Sunflower oil Neutralized, dewaxed, bleached & deodorized 252-254°C 486–489°F
Butter Clarified 250°C 482°F
Mustard oil 250°C 480°F
Palm oil Difractionated 235°C 455°F
Soybean oil 234°C 453°F
Coconut oil Refined, dry 232°C 450°F
Peanut oil Refined 232°C 450°F
Rice bran oil Refined 232°C 450°F
Sesame oil Semirefined 232°C 450°F
Sunflower oil Semirefined 232°C 450°F
Sunflower oil, high oleic Refined 232°C 450°F
Corn oil 230-238°C 446-460°F
Sunflower oil 227°C 441°F
Peanut oil 227-229°C 441-445°F
Almond oil 221°C 430°F
Vegetable oil blend Refined 220°C 428°F
Canola oil 220-230°C 428–446°F
Cottonseed oil Refined, bleached, deodorized 220-230°C 428–446 °F
Grape seed oil 216°C 421°F
Olive oil Virgin 210°C 410°F
Olive oil Extra virgin, low acidity, high quality 207°C 405°F
Canola oil (Rapeseed) Refined 204°C 400°F
Castor oil Refined 200°C 392°F
Olive oil Refined 199-243°C 390-470°F
Lard 190°C 374°F
Olive oil Extra virgin 190°C 374°F
Canola oil (Rapeseed) Expeller press 190-232°C 375-450°F
Corn oil Unrefined 178°C 352°F
Coconut oil Unrefined, dry expeller pressed, virgin 177°C 350°F
Sesame oil Unrefined 177°C 350°F
Olive oil Extra virgin 160°C 320°F
Peanut oil Unrefined 160°C 320°F
Safflower oil Semirefined 160°C 320°F
Sunflower oil, high oleic Unrefined 160°C 320°F
Butter 150°C 302°F
Canola oil (Rapeseed) Unrefined 107°C 225°F
Flaxseed oil Unrefined 107°C 225°F
Safflower oil Unrefined 107°C 225°F
Sunflower oil Unrefined, first cold-pressed, raw 107°C 225°F