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Flash Point

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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  
Almond495°F
Apricot Kernel495°F
Extra Light Olive Oil 468°F
Canola460°F
Palm Fruit450°F
Safflower445°F
Sesame (Refined)445°F
 
Baking & Sautéing: Medium-High Heat Canola 425°F  
Grapeseed425°F
Extra Virgin Olive Oil406°F
Walnut400°F
Safflower, High-Oleic390°F
Coconut365°F
Soy360°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
 

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