With all these different types of cooking oils available nowadays, choosing the right one can be a little overwhelming. What will make your life easier is knowing the smoke points of different cooking oils.

What’s a smoke point and why it’s important

The smoke point of oil is the temperature at which the oil stops simmering, starts breaking down and producing smoke. If the oil is heated beyond its smoke point, the fats in it start to break down. This gives your food that distinct burnt aroma.

So, if you’re not a big fan of burning your dinner and you like clean lines and straightforward information – you’re in the right place! With this smoke point table we’ve cooked for you, you’ll become a master chef in no time!

Type of oilTemperature in °CTemperature in °FLevel of heatUse
Avocado oil (refined)270520HighFrying, stir-frying, broiling
Sunflower oil (refined)232450HighFrying, stir-frying, broiling
Peanut oil (refined) 226450HighFrying, stir-frying, broiling
Canola (rapeseed) oil (refined)204-246400-475HighFrying, stir-frying, broiling
Coconut oil (refined)204-232400-450HighFrying, stir-frying, broiling
Grapeseed oil (refined)198-215390-420MediumSautéing and baking
Sesame oil (refined)210410MediumSautéing and baking
Avocado oil (unrefined)176-204350-400MediumSautéing and baking
EVOO (unrefined)162-204325-400MediumSautéing and baking
Vegetable oil (refined)204400MediumSautéing and baking
Coconut oil (unrefined)176-193350-380LowLow heat cooking and sautéing
Sesame oil (unrefined)176350LowLow heat cooking and sautéing
Sunflower oil (unrefined)160320LowLow heat cooking and sautéing
Peanut oil (unrefined)160320LowLow heat cooking and sautéing
Almond oil (unrefined)107225No heatDressing of already cooked or raw foods
Flaxseed oil (unrefined)107225No heatDressing of already cooked or raw foods

Each oil in the table is defined either as refined or unrefined. Knowing the difference and how it affects the smoke point can also be extremely helpful when cooking.

smoke point of olive oil

Refined oils

These are the cooking oils that undergo different stages of processing. They tend to have a more neutral taste and a higher smoke point. Because of that, these types of oils are more stable for storage and versatile. The table lists the smoke point of avocado oil at 270°C (520°F). It means that avocado oil can be used for techniques that require higher temperatures, such as frying and stir-frying. Additionally, the smoke point of vegetable oil is 204 °C (400°F) and it’s best used for baking. So, if you’re craving some delicious blueberry muffins, we’ve got you covered!

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Unrefined oils

On the other hand, unrefined oils are only filtered to remove impurities. These types of oils are more likely to retain their natural flavors and aromas. But that also makes their smoke point lower and shortens the list of cooking techniques they can be used for. The smoke point of extra virgin olive oil is 204°C (400°F). Because of that, olive oil is perfect for sautéing vegetables, but not so great for frying. 

Our other conversion tables

Provided underneath are diverse conversion charts aimed at helping you master cooking skills.