Cooking Oil Smoke Points
An oil’s smoke point is the temperature at which the fat begins to break down and produce visible smoke. For a beginning cook, it is a practical limit: choose a fat whose smoke point suits the heat required by the cooking method.
Why smoke point matters
When oil is heated past its smoke point, it develops an acrid smell and flavor. If oil begins smoking unexpectedly, lower or remove the heat before continuing. Never leave a hot pan of oil unattended.
Approximate smoke points for common cooking fats
Smoke-point figures are approximate. They vary with refinement, purity, age, and handling, so check the producer’s guidance when available.
- 520°F — avocado oil
- 460°F — refined soybean oil
- 400–450°F — canola oil; more refined oil generally has a higher smoke point
- 400°F — extra-virgin olive oil
- 375°F — olive oil
- 370°F — lard
- 250–300°F — butter
How to choose an oil
Match the oil to the technique and temperature. Lower-temperature cooking gives you more flexibility. High-heat searing and frying call for a stable fat with a suitable smoke point. Flavor matters too: a neutral refined oil behaves differently in a finished dish than butter or extra-virgin olive oil.
Practice heat control
Learn how to manage a hot pan in the sautéing lesson, organize ingredients before cooking with the sauté station guide, and explore more terms in the culinary glossary.