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CalcChef

Smoke Point Guide

Smoke points of 38 cooking oils and fats in °F and °C. Enter a cooking temperature to see which oils are listed above or below it. How it works

Use the Smoke Point Guide

Example temperatures:

Listed smoke points compared with 350 °F

Oil or fatSmoke pointCompared with your temperature
Avocado oilrefined520 °F271 °CThe listed smoke point is 170 °F above this temperature.
Safflower oilrefined510 °F266 °CThe listed smoke point is 160 °F above this temperature.
Sunflower oilneutralized, dewaxed, bleached and deodorized486-489 °F252-254 °CEven the lowest listed value is 136 °F above this temperature.
Avocado oilextra virgin482 °F250 °CThe listed smoke point is 132 °F above this temperature.
Ghee (clarified butter)clarified482 °F250 °CThe listed smoke point is 132 °F above this temperature.
Beef tallownot specified480 °F249 °CThe listed smoke point is 130 °F above this temperature.
Mustard oilnot specified480 °F249 °CThe listed smoke point is 130 °F above this temperature.
Pecan oilnot specified470 °F243 °CThe listed smoke point is 120 °F above this temperature.
Olive oilrefined ("light")390-470 °F199-243 °CEven the lowest listed value is 40 °F above this temperature.
Corn oilnot specified446-460 °F230-238 °CEven the lowest listed value is 96 °F above this temperature.
Palm oilfractionated455 °F235 °CThe listed smoke point is 105 °F above this temperature.
Soybean oilnot specified453 °F234 °CThe listed smoke point is 103 °F above this temperature.
Rice bran oilrefined450 °F232 °CThe listed smoke point is 100 °F above this temperature.
Sunflower oil, high oleicrefined450 °F232 °CThe listed smoke point is 100 °F above this temperature.
Peanut oilrefined or not specified441-450 °F227-232 °CEven the lowest listed value is 91 °F above this temperature.
Sunflower oilsemirefined or not specified441-450 °F227-232 °CEven the lowest listed value is 91 °F above this temperature.
Sesame oilsemirefined or refined410-450 °F210-232 °CEven the lowest listed value is 60 °F above this temperature.
Vegetable oil blendnot specified400-450 °F204-232 °CEven the lowest listed value is 50 °F above this temperature.
Canola (rapeseed) oilexpeller pressed, unrefined375-450 °F191-232 °CEven the lowest listed value is 25 °F above this temperature.
Cottonseed oilrefined, bleached and deodorized428-446 °F220-230 °CEven the lowest listed value is 78 °F above this temperature.
Canola (rapeseed) oilrefined or not specified400-446 °F204-230 °CEven the lowest listed value is 50 °F above this temperature.
Almond oilnot specified430 °F221 °CThe listed smoke point is 80 °F above this temperature.
Grapeseed oilnot specified421 °F216 °CThe listed smoke point is 71 °F above this temperature.
Olive oilvirgin410 °F210 °CThe listed smoke point is 60 °F above this temperature.
Olive oilextra virgin320-405 °F160-207 °CThis temperature is within the listed range (320 to 405 °F).
Chia seed oilnot specified400 °F204 °CThe listed smoke point is 50 °F above this temperature.
Coconut oilrefined400 °F204 °CThe listed smoke point is 50 °F above this temperature.
Avocado oilvirgin375-392 °F191-200 °CEven the lowest listed value is 25 °F above this temperature.
Lardnot specified374 °F190 °CThe listed smoke point is 24 °F above this temperature.
Corn oilunrefined352 °F178 °CThe listed smoke point is 2 °F above this temperature.
Coconut oilvirgin or unrefined350 °F177 °CThe listed smoke point is about the same temperature as this one.
Sesame oilunrefined350 °F177 °CThe listed smoke point is about the same temperature as this one.
Butternot clarified302-350 °F150-177 °CThis temperature is within the listed range (302 to 350 °F).
Peanut oilunrefined320 °F160 °CThe listed smoke point is 30 °F below this temperature.
Safflower oilsemirefined320 °F160 °CThe listed smoke point is 30 °F below this temperature.
Flaxseed oilunrefined225 °F107 °CThe listed smoke point is 125 °F below this temperature.
Safflower oilunrefined225 °F107 °CThe listed smoke point is 125 °F below this temperature.
Sunflower oilunrefined, first cold-pressed225 °F107 °CThe listed smoke point is 125 °F below this temperature.

A smoke point is not a safety measure. It is the temperature at which an oil starts to give off smoke, and it moves with refining, free fatty acid content, age and reuse. Wikipedia's article says it cannot be used as a reference for safe and healthy cooking and names oxidative stability as the better predictor. The numbers here are typical published values, not a test of your bottle.

38 oils and fats. Where sources disagree the page shows the range between the lowest and highest value found. Sources: Wikipedia, Smoke point; Illinois Extension (2014); UW Extension Waupaca County factsheet (2025). Cooking temperatures vary with the food and the pan, so no temperatures are suggested for particular foods.

About the Smoke Point Guide

Refined avocado oil has the highest listed smoke point here, 520 °F (271 °C), and unrefined flaxseed, safflower and sunflower oils the lowest, 225 °F (107 °C). Extra virgin olive oil is listed at 320-405 °F and butter at 302-350 °F, because published tables disagree. A smoke point is the temperature at which an oil starts to smoke; it moves with refining, age and reuse, and it does not tell you whether an oil is healthy to cook with.

Smoke points of cooking oils and fats

Oil or fatGrade°F°CSources
Avocado oilrefined520 °F271 °CWikipedia, Smoke point; UW Extension Waupaca County factsheet (2025)
Safflower oilrefined510 °F266 °CWikipedia, Smoke point; Illinois Extension (2014)
Sunflower oilneutralized, dewaxed, bleached and deodorized486-489 °F252-254 °CWikipedia, Smoke point
Avocado oilextra virgin482 °F250 °CWikipedia, Smoke point
Ghee (clarified butter)clarified482 °F250 °CWikipedia, Smoke point
Beef tallownot specified480 °F249 °CWikipedia, Smoke point
Mustard oilnot specified480 °F249 °CWikipedia, Smoke point
Pecan oilnot specified470 °F243 °CWikipedia, Smoke point
Olive oilrefined ("light")390-470 °F199-243 °CWikipedia, Smoke point; Illinois Extension (2014); UW Extension Waupaca County factsheet (2025)
Corn oilnot specified446-460 °F230-238 °CWikipedia, Smoke point
Palm oilfractionated455 °F235 °CWikipedia, Smoke point
Soybean oilnot specified453 °F234 °CWikipedia, Smoke point
Rice bran oilrefined450 °F232 °CWikipedia, Smoke point
Sunflower oil, high oleicrefined450 °F232 °CWikipedia, Smoke point
Peanut oilrefined or not specified441-450 °F227-232 °CWikipedia, Smoke point; UW Extension Waupaca County factsheet (2025)
Sunflower oilsemirefined or not specified441-450 °F227-232 °CWikipedia, Smoke point; UW Extension Waupaca County factsheet (2025)
Sesame oilsemirefined or refined410-450 °F210-232 °CWikipedia, Smoke point; UW Extension Waupaca County factsheet (2025)
Vegetable oil blendnot specified400-450 °F204-232 °CWikipedia, Smoke point; Illinois Extension (2014)
Canola (rapeseed) oilexpeller pressed, unrefined375-450 °F191-232 °CWikipedia, Smoke point
Cottonseed oilrefined, bleached and deodorized428-446 °F220-230 °CWikipedia, Smoke point
Canola (rapeseed) oilrefined or not specified400-446 °F204-230 °CWikipedia, Smoke point; Illinois Extension (2014); UW Extension Waupaca County factsheet (2025)
Almond oilnot specified430 °F221 °CWikipedia, Smoke point
Grapeseed oilnot specified421 °F216 °CWikipedia, Smoke point
Olive oilvirgin410 °F210 °CWikipedia, Smoke point
Olive oilextra virgin320-405 °F160-207 °CWikipedia, Smoke point; Illinois Extension (2014); UW Extension Waupaca County factsheet (2025)
Chia seed oilnot specified400 °F204 °CUW Extension Waupaca County factsheet (2025)
Coconut oilrefined400 °F204 °CWikipedia, Smoke point
Avocado oilvirgin375-392 °F191-200 °CWikipedia, Smoke point; UW Extension Waupaca County factsheet (2025)
Lardnot specified374 °F190 °CWikipedia, Smoke point
Corn oilunrefined352 °F178 °CWikipedia, Smoke point
Coconut oilvirgin or unrefined350 °F177 °CWikipedia, Smoke point; Illinois Extension (2014)
Sesame oilunrefined350 °F177 °CWikipedia, Smoke point; Illinois Extension (2014); UW Extension Waupaca County factsheet (2025)
Butternot clarified302-350 °F150-177 °CWikipedia, Smoke point; Illinois Extension (2014)
Peanut oilunrefined320 °F160 °CWikipedia, Smoke point
Safflower oilsemirefined320 °F160 °CWikipedia, Smoke point
Flaxseed oilunrefined225 °F107 °CWikipedia, Smoke point; Illinois Extension (2014)
Safflower oilunrefined225 °F107 °CWikipedia, Smoke point
Sunflower oilunrefined, first cold-pressed225 °F107 °CWikipedia, Smoke point

Highest first. A range means the sources give different values for the same oil and grade. Wikipedia's table cites its own sources; the Illinois and Waupaca tables cite none.

Frequently asked questions

What is the smoke point of extra virgin olive oil?
320-405 °F (160-207 °C) across the sources: Illinois Extension lists 320 °F, the UW Extension Waupaca County factsheet 325-375 °F, and Wikipedia 374 °F, or 405 °F for low-acidity, high-quality oil. Refined (light) olive oil is listed at 390-470 °F.
Which cooking oil has the highest smoke point?
Refined avocado oil at 520 °F (271 °C), then refined safflower oil at 510 °F and fully refined sunflower oil at 486-489 °F. Ghee and extra virgin avocado oil are listed at 482 °F, beef tallow and mustard oil at 480 °F.
What is the smoke point of butter?
302-350 °F (150-177 °C): Wikipedia lists 302 °F and Illinois Extension 350 °F. Clarified butter (ghee) is listed much higher, at 482 °F (250 °C).
Which oils have a listed smoke point below 350 °F?
At 350 °F the tool lists 5 entries below the temperature: unrefined peanut oil and semirefined safflower oil at 320 °F, and unrefined flaxseed, safflower and sunflower oil at 225 °F. Virgin coconut oil and unrefined sesame oil are listed at about 350 °F, and 350 °F falls inside the ranges given for butter and extra virgin olive oil.
Is an oil with a higher smoke point healthier for frying?
Not on that number alone. Wikipedia's smoke point article says oxidative stability, not smoke point, is the better predictor of how an oil behaves during cooking, and the smoke point itself drops as free fatty acids rise with storage and reuse. The tool compares temperatures and gives no health verdict.

Matching an oil to a cooking temperature

Type the temperature you plan to fry or roast at in °F or °C, or pick 325, 350, 375 or 400 °F. Each row then says how far the listed smoke point is above or below that temperature.

Above means even the lowest published value for that oil is higher than your temperature. Below means even the highest is lower. Within the listed range means the sources disagree and your temperature falls between their figures, as 350 °F does for butter and extra virgin olive oil, so that oil may or may not start smoking.

Where the numbers come from

The table holds 38 oils and fats by grade (refined, virgin, unrefined and so on). Each value comes from Wikipedia's smoke point table, Illinois Extension (Bogdonas, 2014) or a UW Extension Waupaca County factsheet (2025). Where they give different numbers for the same oil and grade, the page shows the range from the lowest to the highest.

Each row compares the listed value with your temperature in the unit shown, after rounding: above, below, about the same, or within the listed range.

Example at 350 °F: refined avocado oil (520 °F) is listed 170 °F above, unrefined flaxseed oil (225 °F) 125 °F below, and 350 °F is within the range listed for butter (302 to 350 °F).

The temperature field accepts 100 to 700 °F (38 to 371 °C).

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