Oil Smoke Point Chart
|Oil||Smoke Point (°C)1||Smoke Point (°F)|
|Canola High Oleic||246||475|
|Canola Organic Expeller Press||240||464|
|Extra Virgin Olive||166||331|
|Safflower High Oleic||242||468|
|Safflower Cold Press||168||334|
|Sunflower High Oleic||248||478|
|Sunflower High Oleic Cold Press||198||388|
|1 – Smoke points were analyzed according to AOCS Method Cc 9a-48. Presented results are averages of triplicate runs, where error of estimation was within 3.5% of measured value. University of Lethbridge.|
The smoke point generally refers to the temperature at which a cooking fat or oil begins to break down to glycerol and free fatty acids, and produce bluish smoke. The smoke point also marks the beginning of both flavor and nutritional degradation.
Therefore, it is a key consideration when selecting a fat for frying, with the smoke point of the specific oil dictating its maximum usable temperature and therefore its possible applications.
For instance, since deep frying is a very high temperature process, it requires a fat with a high smoke point such as canola oil.