Cooking-Oil Smoke Point Chart (°F & °C)
Find the safest oil for high-heat cooking at a glance.
Smoke point is the temperature where an oil starts to smoke, break down, and taste bitter. Choose oils well above your target pan or oven temperature for crisp, clean-tasting food. Refined oils generally handle more heat than their unrefined versions.
| Rank | Oil (refinement) | Smoke Point °F | Smoke Point °C | Ideal Uses |
|---|---|---|---|---|
| 1 | Avocado Oil, refined | 520°F | 271°C | Wok searing, deep-fry |
| 2 | Safflower Oil, refined | 510°F | 266°C | Frying, roasting |
| 3 | Ghee (clarified butter) | 482°F | 250°C | Sauté, pan-fry, roasting |
| 4 | Avocado Oil, unrefined | 480°F | 249°C | High-heat sauté |
| 5 | Olive Oil, light/refined | 465°F | 240°C | Stir-fry, baking |
| 6 | Peanut Oil, refined | 450°F | 232°C | Deep-frying, wok cooking |
| 6 | Rice-Bran Oil | 450°F | 232°C | Frying, grilling |
| 6 | Sunflower Oil, high-oleic | 450°F | 232°C | Frying, roasting |
| 9 | Olive Oil, extra-virgin | 410°F | 210°C | Searing, roasting |
| 10 | Canola Oil (rapeseed), refined | 400°F | 204°C | Sauté, baking |
- 480°F and above
- 450–479°F
- Below 450°F
Tip
Keep pans 25°F (≈ 14°C) below an oil's smoke point for a buffer against scorching.
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