Smoke Points of Fats & Oils

According to chemist Robert L. Wolke, author of “What Einstein Told His Cook: Kitchen Science Explained, trying to pinpoint the smoke point of fats and oils is a little like nailing jello to a tree. There are too many factors at play, not the least of which is the degree of refinement. Just take a look at the ranges for various types of olive oil listed below. Any two bottles of the same type of oil can have different “points” at which they will smoke. (The term “smoke point” is actually something of a misnomer since the breakdown of oil, which creates smoke, is actually a gradual process that may go unnoticed at first.)

Suffice it to say that the table below, taken from several sources, represents an approximation. In general, it’s more helpful in understanding the relative difference between the various types of fat and oil. With the exception of whole butter, which has milk solids that can burn at temperatures above 250°F, most oils will work fine for simple pan frying or sautéing.   When it comes to deep-frying, most of the common oils found in a supermarket – corn, canola, peanut, etc. –have been refined to raise their smoke points.  So as long has your are working in the general range of 350-375°F, they should be fine.  As a chef, you may want to be more concerned with the flavors some oils impart. – Dave

Sources:

http://whatscookingamerica.net/Q-A/SmokePointOil.htm

Wolke, R. “Where there’s smoke, there’s a fryer”. The Washington Post 16 May 2007. 12 Nov 2011 <http://www.washingtonpost.com/wp-dyn/content/article/2007/05/15/AR2007051500398.html>

Spectrum Oil Kitchen Guide