What are the smoke points of various cooking oils?

The smoke points of various cooking oils are as follows:

Almond oil 216 degrees Celsius; refined avocado oil 271 degrees Celsius (the highest of almost all cooking oils); pressed canola oil 190-232 degrees Celsius; high oleic canola oil 246 degrees Celsius; castor oil 200 degrees Celsius; Virgin coconut oil 177 degrees Celsius; refined coconut oil 232 degrees Celsius; cottonseed oil 216 degrees Celsius;

Virgin corn oil 178 degrees Celsius; refined corn oil 232 degrees Celsius; grapeseed oil 216 degrees Celsius; lard 188 degrees Celsius; butter 121-149 degrees Celsius; virgin olive oil 191 207 degrees Celsius; chemically extracted olive oil 238 degrees Celsius; palm oil 235 degrees Celsius; rice bran oil 254 degrees Celsius;

pressed sesame oil 177 degrees Celsius; semi-refined sesame oil 232 degrees Celsius; pressed soybean oil 166 degrees Celsius; refined soybean oil 238 degrees Celsius; pressed peanut oil 160 degrees Celsius; refined peanut oil 232 degrees Celsius; pressed sunflower oil 166 degrees Celsius; refined peanut oil 232 degrees Celsius degrees Celsius; pressed sunflower oil 107 degrees Celsius; refined sunflower oil 227 degrees Celsius; tea seed oil 252 degrees Celsius;

Cooking oil precautions

1, the smoke point of the oil is higher than the cooking temperature is safe.

2, usually water frying will be more than 100 degrees Celsius, medium heat frying will reach about 160-180 degrees Celsius, high heat frying and frying often exceed 200 degrees Celsius.

3, the high smoke point of the oil is suitable for frying and deep frying, the low smoke point of the oil is suitable for raw food or cold mix.

4. Generally speaking, the smoke point of refined oil is higher than that of virgin oil. But in terms of nutritional content, virgin oil is higher than refined oil. Virgin oil is suitable for low temperature cooking.