Smoke points of cooking oils, and why they vary
The smoke point is where a fat starts to visibly smoke and break down, producing acrid flavors and irritating fumes. It depends heavily on refining, freshness and free fatty acids, so published numbers vary widely.
Approximate ranges
| Fat | Typical smoke point | Good for |
|---|---|---|
| Unsalted butter | ~150-175°C (300-350°F) | Gentle sautés, finishing |
| Extra-virgin olive oil | ~190-210°C (375-410°F) | Sautéing, roasting, dressings |
| Ghee / clarified butter | ~230-250°C (450-480°F) | Searing, Indian cooking |
| Refined peanut oil | ~225-230°C (440-450°F) | Deep frying, stir-frying |
| Refined canola | ~200-230°C (400-450°F) | All-purpose, frying |
| Refined avocado | ~250-270°C (480-520°F) | Very high-heat searing |
| Unrefined (toasted) sesame | ~175°C (350°F) | Finishing flavor |
Ranges, not exact values. Reused frying oil smokes at lower temperatures.
Fire safety
If oil smokes, turn off the heat. Never put water on a grease fire: cover the pan with a lid and leave it covered. Deep fry with a thermometer and no more than about half full.
Ask your bot about the science
Explain smoke points in plain English for a home cook, with one kitchen experiment I can do to see it, and how it applies to [dish].
Give temperatures in °F and °C and say if they are approximate.Where these facts come from
- American Chemical Society: Reactions, food chemistry explainers
- Exploratorium: Science of Cooking
- USDA FSIS: Safe temperature chart
- FoodSafety.gov: Safe minimum internal temperatures
- Harold McGee, On Food and Cooking (Scribner, 2004): the standard reference on kitchen chemistry
Checked Oct 29, 2026. Temperatures given for reactions are typical ranges, not sharp switches; they shift with moisture, pH and time. Food-safety numbers always come from USDA/FoodSafety.gov.
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