Smoke Point Index
Here's a handy chart of the smoke points for common oils and fats. Credit goes to Niki Achitoff-Gray of Serious Eats.com for pulling this one together. It's a wonderful amalgamation of two culinary textbook masterpieces.
Type of Fat
Smoke Point
Neutral?*
Safflower Oil
510°F/265°C
Yes
Rice Bran Oil
490°F/260°C
Yes
Light/Refined Olive Oil
465°F/240°C
Yes
Soybean Oil
450°F/230°C
Yes
Peanut Oil
450°F/230°C
Yes
Clarified Butter
450°F/230°C
No
Corn Oil
450°F/230°C
Yes
Sunflower Oil
440°F/225°C
Yes
Vegetable Oil
400-450°F/205-230°C
Yes
Beef Tallow
400°F/250°C
No
Canola Oil
400°F/205°C
Yes
Grapeseed Oil
390°F/195°C
Yes
Lard
370°F/185°C
No
Avocado Oil (Virgin)
375-400°F/190-205°C
No
Chicken Fat (Schmaltz)
375°F/190°C
No
Duck Fat
375°F/190°C
No
Vegetable Shortening
360°F/180°C
Yes
Sesame Oil
350-410°F/175-210°C
No
Butter
350°F/175°C
No
Coconut Oil
350°F/175°C
No
Extra-Virgin Olive Oil
325-375°F/165-190°C
No
*All neutral oils listed on this chart are refined; though unrefined versions of them do exist, these are the varieties most common to a home cook's repertoire. Meanwhile, the majority of flavorful oils are expeller-pressed and, though available refined, are often quite costly and uncommon.