Understanding Smoke Points
An important thing to understand when cooking with oils is that they all get to a point where the oil begins to smoke when overheated. Cooking with an oil that’s been heated past its smoke point does more than give a burnt flavor to foods; it also destroys the beneficial nutrients and antioxidants.
The smoke point of each oil was critical in deciding the composition of Fork & Leaf blends. Our Sautéing Oil, Frying Oil and Roasting Oil was specially crafted to reach the optimal smoke point for that technique. This is why you can trust Fork & Leaf can handle the cooking method you plan on using.
Below is a reference for the smoke point of single ingredient cooking oils:
| Oil Type | Smoke Point |
|---|---|
| Almond Oil | 420°F (215°C) |
| Avocado Oil | 520°F (271°C) |
| Butter | 350°F (176°C) |
| Canola Oil – Refined | 400°F (204°C) |
| Coconut Oil | 350°F (176°C) |
| Corn Oil – Refined | 450°F (232°C) |
| Cottonseed Oil | 450°F (232°C) |
| Grapeseed Oil | 485°F (251°C) |
| Flaxseed Oil – Unrefined | 225°F (107°C) |
| Extra Virgin Olive Oil | 400°F-410°F (204°C-210°C) |
| Olive Oil – Extra Light | 468°F (242°C) |
| Palm Oil | 450°F (232°C) |
| Peanut Oil – Refined | 450°F (232°C) |
| Pomace Olive Oil | 460°F (238°C) |
| Rice Bran Oil | 444°F (232°C) |
| Safflower Oil | 450°F (232°C) |
| Sesame Oil | 410°F (210°C) |
| Soybean Oil | 460°F (238°C) |
| Sunflower Oil | 440°F (226°C) |
| High-Oleic Sunflower Oil – Refined | 450°F (232°C) |
| Vegetable Shortening | 360°F (182°C) |