Type of Oil or Fat  ↓ Saturated  ↓ Monounsaturated  ↓ Polyunsaturated  ↓ Smoke point  ↓ Uses  ↓
Butter 66% 30% 4% 150°C (302°F) Cooking, baking, condiment, sauces, flavoring
Ghee, Clarified butter 65% 32% 3% 190-250°C (375-485°F) Deep frying, cooking, sautéeing, condiment, flavoring
Canola oil 6% 62% 32% 242°C (468°F) Frying, baking, salad dressings
Coconut oil 92% 6% 2% 177°C (350°F) Commercial baked goods, candy and sweets, whipped toppings, nondairy coffee creamers, shortening
Corn oil 13% 25% 62% 236°C (457°F) Frying, baking, salad dressings, margarine, shortening
Cottonseed oil 24% 26% 50% 216°C (420°F) Margarine, shortening, salad dressings, commercially fried products
Grape seed oil 12% 17% 71% 204°C (400°F) Cooking, salad dressings, margarine
Lard 41% 47% 12% 138-201°C (280-395°F)[5] Baking, frying
Margarine, hard 80% 14% 16% 150°C (320°F)[6] Cooking, baking, condiment
Margarine, soft 20% 47% 33% 150-160°C (300-320°F) Cooking, baking, condiment
Diacylglycerol (DAG) oil 3.5% 37% 59% 215°C (420°F) Frying, baking, salad oil
Olive Oil (Extra Virgin) 14% 73% 11% 190°C (375°F) Cooking, salad oils, margarine
Olive oil (Virgin) 14% 73% 11% 215°C (420°F) Cooking, salad oils, margarine
Olive Oil (Refined) 14% 73% 11% 225°C (438°F) Sautee, stir frying, cooking, salad oils, margarine
Olive Oil (Extra Light) 14% 73% 11% 242°C (468°F) Sautee, stir frying, frying, cooking, salad oils, margarine
Palm oil 52% 38% 10% 230°C (446°F) Cooking, flavoring, vegetable oil, shortening
Peanut oil 18% 49% 33% 231°C (448°F) Frying, cooking, salad oils, margarine
Rice bran oil 20% 47% 33% 254°C (490°F) Cooking, stir frying, deep frying
Safflower oil 10% 13% 77% 265°C (509°F) Cooking, salad dressings, margarine
Sesame oil (Unrefined) 14% 43% 43% 177°C (350°F) Cooking, deep frying
Sesame oil (Semi-refined) 14% 43% 43% 232°C (450°F) Cooking, deep frying
Soybean oil 15% 24% 61% 241°C (466°F) Cooking, salad dressings, vegetable oil, margarine, shortening
Sunflower oil 11% 20% 69% 246°C (475°F) Cooking, salad dressings, margarine, shortening

There is a general lack of consensus on the smoke points of many popular oils, as well as a lack of standardization for qualifiers such as "refined". Empirical tests are heavily dependent on the qualities of the particular samples (brand, composition, process) available, but appear to be the major source of available data. In the field, experience trumps references, and there is no source that seems truly authoritative. A crude guide is that lighter, more refined oils have higher smoke points. If there is any doubt at all, be fully prepared to extinguish a burning oil fire before heating.

 

 

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