Edible Oil Smoke & Flash Points [TEMPERATURE CHART]

Posted by Hannah Broaddus

Oil Smoke and Flash Points

The smoke points of oils are important. These temperatures indicate at what temperature a particular type of oil will begin to smoke at, and they are key for allowing manufacturers to choose the right oils for their production process.

But depending on who you ask, you may get different smoke point temperatures from different suppliers, even when they are supplying the same type of oil.

Why The Variance In Smoke Points?

Why the variance? Every manufacturer has slightly different chemical make-up of their oils because of processing methods or the particular lot of that oilseed or fruit (it is, after all, a natural product, so it will vary). All of these factors can vary slightly, which can affect the smoke points. You may also see smoke point variations because of subjectivity during testing, and the particular lot that was tested.

The Institute of Shortening and Edible Oils, Inc. released a chart that includes the results from their smoke, flash and fire point tests for different commercially available oils.

As an independent institute who’s performed chemical testing, their results, in my opinion, hold a bit more weight than Wikipedia (you think?). But they can also give you a baseline to compare against your supplier(s) spec sheets. However, if you’re currently buying oil, we recommend that, at the end of the day, you follow your suppliers indicated smoke points, because it typically refers to that specific oil that you’re buying.

 

Typical Smoke, Flash & Fire Points of Commercially Available Edible Fats & Oils

Below is the chart from the Institute of Shortening and Edible Oils, based on their own tests and findings.

 

  Oil Type   Smoke Point (˚F) Flash Point (˚F) Fire Point  (˚F)
Palm Olein 446 615 666
Palm Oil 489 615 666
Coconut Oil 385 563 626
Canola Oil 457 619 662
High Oleic Canola Oil 464 644 680
Corn Oil 455 617 670
Soybean Oil 464 626 680
Soybean Oil (hydrogenated) 446 626 680
Cottonseed Oil 450 606 680
Peanut Oil 446 633 680
Sunflower Oil - Mid Oleic 412 607 678
Sunflower Oil - High Oleic 471 606 680
Rice Bran Oil 444 615 695
Lard 464 626 680

 


Editors Note: “The values in this table represent typical smoke, flash and fire points for each commercially available edible fat and oil. The values are based on a single test for each fat and oil source, thus they do not represent a statistically valid mean or indicate of the range of values attributable to each of the source oils. Smoke, flash and fire points may vary within a source oil due to such factors as processing techniques, and/or seasonable variations. In addition, there can be analyst subjectivity when using this test procedure (AOCS Cc 9a-48 method)… Commercial samples were tested after deodorization and had a free fatty acid content of 0.05% or less.”

 

 

Estimated Smoke Point Reference Chart 

Keep in mind, the above chart is just what the Institute of Shortening and Edible Oils released. 

Each supplier typically tests their own oil and offers their own suggested smoke points.  This leaves quite a bit of variance for what you will see industry-wide as suggested smoke points.  

Here's a common guide that will give you a basic smoke reference point for a number of different cooking oils.  This doesn't reflect specific manufacturers findings or the testing done by the Institute of Shortening & Edible Oils, so you may find different information on the chart above or even on our spec sheets.  It is, however, a good guide in your initial research process.

 

Fat

Quality

Smoke Point

Flax seed oil
Unrefined 225°F
Safflower oil
Unrefined 225°F
Sunflower oil
Unrefined 225°F
Butter
  250–300°F
Peanut oil
Unrefined 320°F
Safflower oil
Semirefined 320°F
Soybean oil
Unrefined 320°F
Sunflower oil, high oleic
Unrefined 320°F
Walnut oil
Unrefined 320°F
Hemp oil
  330°F
Coconut oil
Virgin (Unrefined) 350°F[7]
Sesame oil
Unrefined 350°F
Soybean oil
Semirefined 350°F
Corn oil
Unrefined 352°F
Vegetable shortening
  360°F
Avocado oil
Un-Refined, Virgin 375-400°F
Canola oil(Rapeseed)
Expeller Press 375-450°F[5]
Olive oil
Extra virgin 375°F
Lard
  390°F
Olive oil
Virgin 391°F
Castor oil
Refined 392°F
Canola oil
Refined 400°F
Walnut oil
Semirefined 400°F
Olive oil, high quality (low acidity)
Extra virgin 405°F
Macadamia oil
  413°F
Tallow (Beef)
  420°F
Cottonseed oil
  420°F
Almond oil
  420°F
Grapeseed oil
  420°F
Hazelnut oil
  430°F
Sunflower oil
Refined 440°F
Corn oil
Refined 450°F
Peanut oil
Refined 450°F
Coconut oil
Refined with stabilizers 450°F
Sesame oil
Semirefined 450°F
Sunflower oil
Semirefined 450°F
Palm oil
Difractionated 455°F
Olive oil
Pomace 460°F
Soybean oil
Refined 460°F
Olive oil
Extra light 468°F
Canola oil
High Oleic 475°F
Ghee (Indian Clarified Butter)
  485°F
Tea seed oil
  485°F
Mustard oil
  489°F
Rice bran oil
  490°F
Safflower oil
Refined 510°F
Avocado oil
Refined 520°F

 

What’s So Important About Smoke Points?

If you needed to fry your product at 480˚F you wouldn’t want to choose an oil with a smoke point of 300˚F. You would find that, when you heated the oil over it’s smoke point, it would begin to smolder, smoke, or get an burned-flavor that would be imparted into your food.

You’d also be toying with the lines of fire safety and increasing the risk you are exposing your production line to. So these temperatures are all good indicators to be aware of.

Topics: Quality Control

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