Cooking Oils
| Avocado Oil | 375-400℉ | 190-205°C | No |
| Beef Tallow | 400℉ | 205°C | No |
| Canola Oil | 400℉ | 205°C | Yes |
| Chicken Fat (schmaltz) | 375℉ | 190°C | No |
| Clarified Butter | 450℉ | 230°C | No |
| Coconut Oil | 350℉ | 175°C | No |
| Corn Oil | 450℉ | 230°C | Yes |
| Grapeseed Oil | 395℉ | 195°C | Yes |
| Oilve Oil (light/refined) | 465℉ | 240°C | Yes |
| Olive Oil (extra virgin) | 325-375℉ | 165-190°C | No |
| Olive Pomace Oil | 460℉ | 238°C | Yes |
| Peanut Oil | 450℉ | 230°C | Yes |
| Pork Lard | 370℉ | 185°C | No |
| Rice Bran Oil | 490℉ | 260°C | Yes |
| Safflower Oil | 510℉ | 256°C | Yes |
| Sesame Oil | 350-410℉ | 175-210°C | No |
| Soybean Oil | 450℉ | 230°C | Yes |
| Sunflower Oil | 440℉ | 225°C | Yes |
| Vegetable Oil | 400-450℉ | 205-230°C | Yes |
| Vegetable Shortening | 360℉ | 180°C | Yes |
Oil Smoke Points (Cheatsheet)
A very useful Oil Smoke Point Chart made by the MasterClass
