Great ingredients make for great meals. Whenever you can, use the highest quality supplies for your recipes. The flavor difference will always come through in your finished dish.
If there is an ingredient that you are not familiar with, check our Ingredient section. There are pages and pages of information about the ingredients used in my recipes.
One of the main factors in an oil's smoke points is how many impurities there are in a particular oil. While the oil itself will burn, it is often the impurities that will burn before the oil.
Below is a list of different smoke points that I have collected over the years from a variety of sources.
225 F
Canola Oil, Unrefined
Flaxseed Oil, Unrefined
Safflower Oil, Unrefined
Sunflower Oil, Unrefined
320 F
Corn Oil, Unrefined
Olive Oil, Unrefined
Peanut Oil, Unrefined
Safflower Oil, Semi-Refined
Soy Oil, Unrefined
Sunflower Oil, Unrefined
Walnut Oil, Unrefined
325 F
Vegetable Shortening, Emulsified
350 F
Butter
Canola Oil, Semi-Refined
Coconut Oil
Sesame Oil, Unrefined
Soy Oil, Semi-Refined
370 F
Vegetable Shortening
360 F
Lard
389 F
Macadamia Nut Oil
400 F
Canola Oil, Refined
Walnut Oil, Semi-Refined
405 F
Olive Oil, Extra Virgin
410 F
Corn Oil
Sesame Oil
420 F
Cottonseed Oil
Grapeseed Oil
Olive Oil, Virgin
430 F
Almond Oil
Hazelnut Oil
435 F
Canola Oil
Olive Oil
440 F
Peanut Oil
Sunflower Oil
450 F
Corn Oil, Refined
Peanut Oil, Refined
Safflower Oil, Refined
Sesame Oil, Semi-Refined
Soy Oil, Refined
Sunflower Oil, Refined
460 F
Olive (Pomace Oil)
465 F
Olive Oil, Extra Light
485 F
Grapeseed Oil
495 F
Soy Bean Oil
510 F
Safflower Oil
520 F
Avocado Oil, Refined