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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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