I’d been looking for a quick reference for the smoke points of various cooking oils. I tend to use EVOO for everything, or Avocado Oil for higher-temp frying, or as an alternative to Coconut Oil (which is high in saturated fat).
In fact, in addition to containing the useful table below, this article points out that, as a rule of thumb, oils which are solid at room temperature (coconut oil, and, oh, I don’t know, butter) tend to be higher in sat fat, and should therefore be used sparingly.
I mean, butter also has a super-low smoke point, but it’s pretty much irreplaceable in the dishes that call for it (most baking, for example). At least in this amateur cook’s opinion.
|Oil||Smoke Point °F||Smoke Point °C|
|Refined Avocado Oil||520°F||270°C|
|Rice Bran Oil||490°F||254°C|
|Refined or Light Olive Oil||465°F||240°C|
|Ghee or Clarified Butter||450°F||232°C|
|Refined Coconut Oil||450°F||232°C|
|Refined Sesame Oil||410°F||210°C|
|Unrefined or Virgin Avocado Oil||375°F||190°C|
|Pork Fat or Lard||370°F||188°C|
|Chicken Fat or Schmaltz||375°F||190°C|
|Unrefined Sesame Oil||350°F||177°C|
|Extra Virgin or Unrefined Coconut Oil||350°F||177°C|
|Extra Virgin Olive Oil||325-375°F||163-190°C|