Smoke point

(engineering) The maximum flame height in millimeters at which kerosine will burn without smoking, tested under standard conditions; used as a measure of the burning cleanliness of jet fuel and kerosine.

The temperature at which the decomposition products of frying oils become visible as bluish smoke. The temperature varies with different fats, ranging between 160 and 260 °C. See also fire point; flash point.

The stage at which heated fat begins to emit smoke and acrid odors, and impart an unpleasant flavor to foods. The higher the smoke point, the better suited a fat is for frying. Because both reusing fat and exposing it to air reduces its smoke point, it should be discarded after being used three times. Though processing affects an individual fat's smoke point slightly, the ranges for some of the more common fats are: butter (350°F); lard (361° to 401°F); vegetable shortenings (356° to 370°F); vegetable oils (441° to 450°F)-corn, grapeseed, peanut and safflower oils all have high smoke points, while that of olive oil is relatively low (about 375°F). See also fats and oils.

The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids. The glycerol is then further broken down to acrolein which is a component of the bluish smoke. It is the presence of the acrolein that causes the smoke to be extremely irritating to the eyes and throat. The smoke point also marks the beginning of both flavor and nutritional degradation. Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating what maximum temperature and therefore what purposes a particular fat may be used for. For instance, deep frying is a very high temperature process requiring a fat with a high smoke point.

Considerably above the temperature of the smoke point is the flash point; the point at which combustion occurs.

Here are some smoke points:

Fat	Quality	Smoke Point
Almond oil		420°F	216°C
Avocado oil		520°F	271°C
Butter		350°F	177°C
Canola oil	Expeller Press	464°F	240°C
Canola oil	High Oleic	475°F	246°C
Canola oil	Refined	470°F	240°C
Coconut oil	Unrefined	350°F	177°C
Coconut oil	Refined	450°F	232°C
Corn oil	Unrefined	320°F	160°C
Corn oil	Refined	450°F	232°C
Cottonseed oil		420°F	216°C
Flax seed oil	Unrefined	225°F	107°C
Ghee (Indian Clarified Butter)		485°F	252°C
Grapeseed oil		420°F	216°C
Hazelnut oil		430°F	221°C
Hemp oil		330°F	165°C
Lard		370°F	182°C
Macadamia oil		413°F	210°C
Olive oil	Extra virgin	375°F	191°C
Olive oil	Virgin	420°F	216°C
Olive oil	Pomace	460°F	238°C
Olive oil	Extra light	468°F	242°C
Olive oil, high quality (low acidity)	Extra virgin	405°F	207°C
Palm oil	Difractionated	455°F	235°C[1]
Peanut oil	Unrefined	320°F	160°C
Peanut oil	Refined	450°F	232°C
Rice bran oil		490°F	254°C
Safflower oil	Unrefined	225°F	107°C
Safflower oil	Semirefined	320°F	160°C
Safflower oil	Refined	510°F	266°C
Sesame oil	Unrefined	350°F	177°C
Sesame oil	Semirefined	450°F	232°C
Soybean oil	Unrefined	320°F	160°C
Soybean oil	Semirefined	350°F	177°C
Soybean oil	Refined	450°F	232°C
Sunflower oil	Unrefined	225°F	107°C
Sunflower oil	Semirefined	450°F	232°C
Sunflower oil, high oleic	Unrefined	320°F	160°C
Sunflower oil	Refined	450°F	232°C
Tea seed oil		485°F	252°C
Vegetable shortening		360°F	182°C
Walnut oil	Unrefined	320°F	160°C
Walnut oil	Semirefined	400°F	204°C

References

1. ^ (Italian) Scheda tecnica dell'olio di palma bifrazionato PO 64.

• Cooking For Engineers: Smoke Point of Various Fats - another list of smoke points along with some discussion on the subject
• Good Eats: Cooking Oil Smoke Points
• The Culinary Institute of America (1996). The New Professional Chef (6th edition ed.). John Wiley & Sons. 

See also

• Boiling point
• Flash point
• Fire point
• Kindling point

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