Where there’s smoke, there’s danger! A smoke point, or a flash point, of oil is the point at which it begins to decompose. This thermal oxidation leads to a loss in nutritional integrity, as well as the formation of harmful free radicals and cancer-causing agents including benzo{a}pyrene.
If you notice smoke coming from your oil – stop breathing, toss the oil and start over. And use this chart as a guide.
All Purpose Cooking Oils: High Heat | Avocado | 510°F |
Almond | 495°F | |
Apricot Kernel | 495°F | |
Extra Light Olive Oil | 468°F | |
Canola | 460°F | |
Palm Fruit | 450°F | |
Safflower | 445°F | |
Sesame (Refined) | 445°F | |
Baking & Sautéing: Medium-High Heat | Canola | 425°F |
Grapeseed | 425°F | |
Extra Virgin Olive Oil | 406°F | |
Walnut | 400°F | |
Safflower, High-Oleic | 390°F | |
Coconut | 365°F | |
Soy | 360°F | |
Light Sautéing & Sauces: Medium Heat | Butter | 350°F |
Sesame (Unrefined) | 350°F | |
Peanut (Unrefined) | 350°F | |
Toasted Sesame (Unrefined) | 350°F | |
Olive (Unrefined) | 350°F | |
Corn (Unrefined) | 350°F | |
Coconut (Unrefined) | 350°F | |
Nutriment & Flavor: Cold Use Only | Borage (Unrefined) | 225°F |
Evening Primrose (Unrefined) | 225°F | |
Flax Oil (Unrefined) | 225°F | |
Wheat Germ Oil (Unrefined) | 225°F |