Smoke Point Reference

The smoke point is the temperature at which an oil or fat begins to break down and produce visible smoke. Cooking above an oil's smoke point degrades flavor, releases harmful compounds, and can trigger fire hazards. Choosing the right oil for your cooking method ensures better flavor and safer results.

How to Use

1. Search by oil name or filter by cooking method
2. Compare smoke points across different oils
3. Click any row to see detailed information and recommendations
4. Match your cooking method to an oil whose smoke point exceeds the required temperature

General Guidelines

• Deep frying (350–375 °F / 175–190 °C) — Use refined oils with high smoke points like avocado, peanut, or rice bran oil
• Stir-frying & searing (400+ °F / 200+ °C) — Choose oils that can handle very high heat: avocado, safflower, or light olive oil
• Sautéing & baking (300–400 °F / 150–200 °C) — Most refined oils work well; butter and coconut oil are good for lower temps
• Dressings & finishing (no heat) — Flavor matters most; use extra virgin olive oil, toasted sesame, walnut, or flaxseed oil

Refined vs. Unrefined

Refining removes impurities and raises the smoke point but reduces flavor. Unrefined (virgin, cold-pressed) oils retain more flavor and nutrients but have lower smoke points. Use unrefined oils for low-heat cooking and finishing; use refined oils for high-heat methods.

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