The smoke point of flax oil is around 225C (437F).
Smoke point: reaching this temperature the oil support a thermal dissociation (and degradation) process: formation of glycerol and fatty acids, acrolein, etc. A great smoke point is a quality for an edible oil. Flash point: temperature of combustion; the flash point is of course greater than the smoke point.
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Refined avocado oil has the highest smoke point among cooking oils.
The smoke point is the temperature at which oil or fat begins to produce smoke when heated. It is important in cooking because exceeding the smoke point can lead to the breakdown of the oil, creating a burnt or bitter flavor and potentially harmful compounds. It is crucial to use oils with a high smoke point for high-heat cooking methods to avoid this issue.
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Vegetable oil reaches a smoke point before it reaches its boiling point. Its smoke point is around 495F and its boiling point edges up towards 572F.
The smoke point of palm oil is around 450F (232C). This high smoke point makes it suitable for high-heat cooking methods like frying and sauting without burning or producing harmful compounds.
crude oil
Oil or fat begins to burn at its smoke point.
That depends on the type of canola oil and the type of peanut oil. If the canola is refined and the peanut is unrefined, the smoke point will go down. If they're both refined, the smoke point will go up, but not by very much.