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.