Cooking Louisiana - Cooking Oil Smoke Point

Below is a simple list of the most commonly used oils for frying. Each has what is called a "smoke point" which means the temperature at which is begins to smoke. When the oil begins to smoke it has reached the temperature at which it breaks down and consequently begins to taste bad. I stole this from Wikipedia and modified it. Temperatures are from high to low.

Oil Quality   Smoke Point  
Canola oil Refined 470F
Olive oil Extra light 468F
Corn oil Refined 450F
Peanut oil Refined 450F
Soybean oil Refined 450F
Cottonseed oil   420F
Olive oil Virgin 420F
Olive oil Extra virgin 375F
Lard   370F
Vegetable shortening   360F

 

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