Guide to Oil Smoke Points
Understanding cooking temperatures.
Why Smoke Points Matter
Heating an oil past its smoke point not only ruins the flavor of your food but also destroys beneficial nutrients and creates harmful free radicals.
General Smoke Point Chart
- Avocado Oil (Refined): ~520°F (High Heat)
- Safflower Oil (Refined): ~510°F (High Heat)
- Canola Oil: ~400°F (Medium-High Heat)
- Extra Virgin Olive Oil: ~350°F - 410°F (Medium Heat)
- Butter: ~302°F (Low to Medium Heat)
Choosing the Right Oil
Match the oil's smoke point to your cooking method. Use high smoke point oils for searing and frying, and save delicate, low smoke point oils for dressings and finishing.
Related Guides
Return to the Main Cooking Oils Guide or read about High Heat Oils and Sesame Oil.