Cooking Oil Smoke Point Chart and Temperature Finder

Cooking oil smoke point chart: 35 oils and grades

Search by oil or grade. Method labels are editorial suggestions using the lower reference and default planning margin; filter results still need a bottle check. Source details identify the grade reported, date and value type.

35 oils and grades

No oils match these filters. Try a lower minimum or clear the filters.

Allergen note: Peanut, sesame, nut and dairy-derived fats require individual product checks. Refinement can change residual protein; this finder does not establish allergy suitability. Health Canada guidance on oils and allergens.

Heat methods: starting points, not appliance settings

Burner settings describe power, infrared thermometers read surfaces, and immersed probes measure bulk oil. They are not interchangeable. Follow the recipe and thermometer instructions; food moisture, pan material and time change actual temperatures. Thermal guidance.

Monitor hot oil, keep water out and never use water on an oil fire. Check food doneness separately after removing it from the oil. USDA deep-frying precautions.

Frying Temperature Guide

USDA’s home deep-frying examples demonstrate that the target depends on the food. Use a recipe-specific temperature and measure the food separately for doneness.

Times are examples, not timers for every size or appliance. Do not test internal temperature while food is submerged in oil; USDA advises removing it first and using a clean food thermometer.

Methodology and editorial review

Editorial owner: Starlight Tools Editorial Team — cooking reference content. Last source review: 23 September 2026. This update uses automated source and calculation checks; it does not claim independent laboratory testing or a named food-science reviewer.

Margin = smoke-point reference − target oil temperature. For ranges, subtract the target from both endpoints; ranking uses the lower endpoint.

• Suitable: the lower reference is above the target by at least your planning margin.
• Borderline: there is less room than requested, the target falls inside the reference range, the grade needs confirmation, or the oil’s condition is uncertain.
• Unsuitable: the target meets or exceeds the upper reference, or a finishing-only oil is selected for direct heat.

No-heat mode ranks flavor choices without a temperature verdict. Heated results rank classification first, then common method fit, neutral flavor, and larger lower-end margins. This is a cooking shortlist, not a nutrition, price or allergy ranking.

We retain disagreements within the same named grade as reference spreads rather than averaging them. Sources that omit grades are explicitly flagged and cannot earn a confident heated recommendation. Manufacturer values are product references; published guides are not batch-test reports. “Grade tested” is reported as unavailable when no test was identified.

Some common charts give canola 400–435°F, grapeseed 400–445°F and safflower about 450°F without specifying grade. We instead use the identified Spectrum grades and show its separate high-heat products. The archived guide may not describe today’s bottle. Coconut and soybean disagreements remain visible because they materially change the result. For avocado, the 500–520°F range applies only to refined references.

Conversions use °C = (°F − 32) × 5/9. Temperature differences use °C = °F × 5/9 without subtracting 32. The chart rounds temperatures to whole degrees; margins and editable conversions use one decimal. Calculations retain the original precision, including across unit switches.

Correction note: A current producer specification for your bottle takes priority. Use “Compare one oil → Custom / bottle value” if your grade or value differs. Source links and access dates are attached to every record so differences can be checked.

Oil condition matters: reused oil can foam, darken or smoke excessively; consult USDA reuse guidance. Smoke point is not a full measure of oxidative stability or food safety.

Frequently asked questions

What is a cooking oil smoke point?

The approximate temperature at which sustained visible smoke appears. It varies with grade, product quality and prior heating; a chart does not measure your bottle.

Temperature reference

What temperature is normally used for deep frying?

Usually 350–375°F (177–191°C). Follow the recipe and measure the oil with an appropriate thermometer.

USDA thermometer guidance

Why do smoke point charts disagree?

Refinement, free fatty acids, testing conditions and product differences affect reported values. This chart preserves identified ranges and flags grades that the source does not specify.

Smoke-point background

Can extra-virgin olive oil be used for frying?

It can suit moderate heat, depending on the bottle. Our extra-virgin references span 325–400°F (163–204°C), so 375°F falls within the range and is borderline. Light/refined olive oil offers a larger reference margin at that temperature.

Spectrum grade guide; Olive-oil references

Can frying oil be reused?

A fresh-oil chart cannot determine the condition of reused oil. Discard oil that foams, darkens or smokes excessively; follow storage guidance and the product instructions.

USDA oil reuse guidance

Does smoke point tell me when food is safely cooked?

No. Check the food’s internal temperature separately with a clean thermometer after removing it from the oil.

USDA frying guidance

What oil has the highest smoke point?

Refined avocado is among the highest in this chart: published references are 500–520°F (260–271°C). This does not apply to virgin avocado oil and is not a universal maximum for all products.

Producer specification; Chart reference

What is the best neutral oil for deep frying?

Refined peanut, refined canola and a clearly specified refined vegetable blend are practical starting choices. Compare the exact product with your recipe temperature; cost, flavor and allergy needs also matter.

USDA frying oil choices

Is canola or vegetable oil suitable for 350°F frying?

For the listed refined canola reference (425°F), the margin is 75°F; the illustrative vegetable-oil reference (400°F) leaves 50°F. Both meet the default 25°F planning margin. Blends and other canola grades can differ.

Canola grade reference; Vegetable-oil reference

What is the difference between butter and ghee?

Butter contains milk solids that brown and burn. Ghee is clarified milk fat with most water and solids removed, giving a higher smoke-point reference: 450–482°F versus 300–350°F here. Both are milk-derived.

Clarified butter reference; Butter and ghee guide

Are smoke point and flash point the same?

No. Smoke point concerns visible smoke; flash point concerns vapors igniting in the presence of an ignition source. This tool does not estimate flash or fire points.

Thermal definitions

How can I tell that oil is too hot?

Use a thermometer instead of waiting for smoke. If oil smokes, turn down or stop the heat. Keep water out of hot oil and never use water on a grease fire.

USDA hot-oil precautions

Does adding food lower oil temperature?

Yes. Cooler food absorbs heat from the oil. Work in recipe-sized batches and monitor recovery with a thermometer instead of overheating the oil before adding food.

Cooking temperature guidance