Smoke Point Index
Here’s a handy chart of the smoke points for common oils and fats. Credit goes toof Serious Eats.com for pulling this one together. It’s a wonderful amalgamation of two culinary textbook masterpieces.
|Type of Fat||Smoke Point||Neutral?*|
|Rice Bran Oil||490°F/260°C||Yes|
|Light/Refined Olive Oil||465°F/240°C||Yes|
|Avocado Oil (Virgin)||375-400°F/190-205°C||No|
|Chicken Fat (Schmaltz)||375°F/190°C||No|
|Extra-Virgin Olive Oil||325-375°F/165-190°C||No|
*All neutral oils listed on this chart are refined; though unrefined versions of them do exist, these are the varieties most common to a home cook’s repertoire. Meanwhile, the majority of flavorful oils are expeller-pressed and, though available refined, are often quite costly and uncommon.