Where there’s smoke, there’s danger! A smoke point, or a flash point, of oil is the point at which it begins to decompose. This thermal oxidation leads to a loss in nutritional integrity, as well as the formation of harmful free radicals and cancer-causing agents including benzo{a}pyrene.
If you notice smoke coming from your oil – stop breathing, toss the oil and start over. And use this chart as a guide.
| All Purpose Cooking Oils: High Heat | Avocado | 510°F |
| Almond | 495°F |
| Apricot Kernel | 495°F |
| Extra Light Olive Oil | 468°F |
| Canola | 460°F |
| Palm Fruit | 450°F |
| Safflower | 445°F |
| Sesame (Refined) | 445°F |
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| Baking & Sautéing: Medium-High Heat | Canola | 425°F |
| Grapeseed | 425°F |
| Extra Virgin Olive Oil | 406°F |
| Walnut | 400°F |
| Safflower, High-Oleic | 390°F |
| Coconut | 365°F |
| Soy | 360°F |
| Light Sautéing & Sauces: Medium Heat | Butter | 350°F |
| Sesame (Unrefined) | 350°F |
| Peanut (Unrefined) | 350°F |
| Toasted Sesame (Unrefined) | 350°F |
| Olive (Unrefined) | 350°F |
| Corn (Unrefined) | 350°F |
| Coconut (Unrefined) | 350°F |
| Nutriment & Flavor: Cold Use Only | Borage (Unrefined) | 225°F |
| Evening Primrose (Unrefined) | 225°F |
| Flax Oil (Unrefined) | 225°F |
| Wheat Germ Oil (Unrefined) | 225°F |