Cooking Oil Smoke Point Guide
Look up smoke points in °F and °C for 30+ cooking oils including olive, avocado, coconut, and canola.
Matches each oil to frying, sauteing, and baking uses.
Oil Recommendation
The smoke point is the temperature at which a cooking oil begins to break down and produce visible smoke. Heating oil beyond its smoke point creates harmful compounds and unpleasant flavors.
Why smoke points matter:
- Above the smoke point, oils release acrolein and other toxic compounds.
- The flavor degrades, giving food a burnt or bitter taste.
- The nutritional value of the oil decreases.
- It can set off smoke alarms and create a fire hazard.
Smoke points of common cooking oils:
| Oil | Smoke Point | Best For |
|---|---|---|
| Avocado oil (refined) | 520°F / 271°C | Deep frying, high-heat searing |
| Rice bran oil | 490°F / 254°C | Stir-frying, deep frying |
| Light olive oil (refined) | 465°F / 240°C | Frying, roasting |
| Peanut oil | 450°F / 232°C | Deep frying, Asian cooking |
| Sunflower oil (refined) | 440°F / 227°C | Frying, baking |
| Canola oil | 400°F / 204°C | General cooking, baking |
| Coconut oil (refined) | 400°F / 204°C | Baking, medium-heat sauteing |
| Extra virgin olive oil | 375°F / 190°C | Low-heat sauteing, dressings |
| Butter | 350°F / 177°C | Light sauteing, baking |
| Coconut oil (unrefined) | 350°F / 177°C | Low-heat cooking, baking |
| Flaxseed oil | 225°F / 107°C | Dressings only, never heat |
Cooking method temperatures:
- Deep frying: 350-375°F (177-190°C)
- Stir-frying: 400-450°F (204-232°C)
- Sauteing: 320-375°F (160-190°C)
- Baking: 325-425°F (163-218°C)
- Salad dressings: No heat needed
Choose your oil based on your cooking method to ensure safety, flavor, and nutrition.