Oil & Fat Smoke Point Chart

*See Comments in "Flaxseed Muffins" post for answer to the "Does cooking damage the omega-3's in flax?" -- This chart was posted as part of the response to that question, but is generally useful for any cooking with fats/oils.

Smoke Point: the temperature at which fats and oils begin to break down. Flavor and nutritional degradation occur at these temperatures.

Flash Point (not shown in chart): the temperature at which fats and oils catch fire. Small or large flames appear on the surface of the fat/oil.

Fat	Smoke Point
Almond oil	420°F	216°C
Avocado oil	520°F	271°C
Butter	350°F	177°C
Canola oil, Expeller Pressed	464°F	240°C
Canola oil, High Oleic	475°F	246°C
Canola oil, Refined	470°F	240°C
Coconut oil, Unrefined	350°F	177°C
Coconut oil, Refined	450°F	232°C
Corn oil, Unrefined	320°F	160°C
Corn oil, Refined	450°F	232°C
Cottonseed oil	420°F	216°C
Flax seed oil, Unrefined	225°F	107°C
Ghee (aka. Clarified Butter)	485°F	252°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 oil	413°F	210°C
Olive oil, Extra Virgin	375°F	191°C
Olive oil, Virgin	420°F	216°C
Olive oil, Pomace (aka. Light)	460°F	238°C
Olive oil, Extra Light	468°F	242°C
Olive oil, Low Acidity Extra Virgin	405°F	207°C
Palm oil, Fractionated	455°F	235°C
Peanut oil, Unrefined	320°F	160°C
Peanut oil, Refined	450°F	232°C
Rice bran oil	490°F	254°C
Safflower oil, Unrefined	225°F	107°C
Safflower oil, Semirefined	320°F	160°C
Safflower oil, Refined	510°F	266°C
Sesame oil, Unrefined	350°F	177°C
Sesame oil, Semirefined	450°F	232°C
Soybean oil, Unrefined	320°F	160°C
Soybean oil, Semirefined	350°F	177°C
Soybean oil, Refined	450°F	232°C
Sunflower oil, Unrefined	225°F	107°C
Sunflower oil, Semirefined	450°F	232°C
Sunflower oil (High Oleic), Unrefined	320°F	160°C
Sunflower oil, Refined	450°F	232°C
Tea seed oil	485°F	252°C
Vegetable shortening	360°F	182°C
Walnut oil, Unrefined	320°F	160°C
Walnut oil, Semirefined	400°F	204°C