smoke point
In cooking, an oil’s smoke point is the point at which an oil, when heated, begins to degrade and smoke. As an oil approaches its smoke point, its fatty acids begin to denature and form glycerine molecules. The glycerine molecules are further broken into acrolein – the substance acrid smoke associated with burning oil.
Smoke points for some common fats.
- 520°F – Avocado oil
- 460°F – Soybean oil (refined)
- 400°-450°F – Canola Oil (the more refined, the higher the smoke point)
- 400°F – Extra virgin olive oil
- 375°F – Olive oil
- 370°F – Lard
- 250°-300°F – Butter
