Understanding the Smoke Point of Oils

Understanding the Smoke Point of Oils

The most important thing to understand when cooking with oils is that they all get to a point where they begin to smoke when overheated.  Cooking with an olive oil that's been heated past its smoke point, does more than give a burnt flavor to foods it also destroys the beneficial nutrients and antioxidants. When it comes to cooking, extra virgin olive oil does have a lower smoke point that other oils – but that doesn’t mean you shouldn’t cook with it.  Did you know that the average cooking temperature on home stoves for baking, sauteing, pan frying, and grilling is typically done between 250°F and 375°F. This means it is well below the smoke point of extra virgin olive oil.  So, if your oil begins to smoke during cooking, just reduce the heat to preserve not only the taste of your food but to keep the healthy nutrients. Origin 846’s smoke point is 375°F

Below is a reference for the smoke point of other types of oils including extra virgin:

Oil Type Smoke Point
Almond Oil 420°F (215°C)
Avocado Oil 520°F (271°C)
Butter 350°F (176°C)
Canola Oil – Refined 400°F (204°C)
Coconut Oil 350°F (176°C)
Corn Oil – Refined 450°F (232°C)
Cottonseed Oil 450°F (232°C)
Grapeseed Oil 485°F (251°C)
Flaxseed Oil – Unrefined 225°F (107°C)
Extra Virgin Olive Oil 400°F-410°F (204°C-210°C)
Olive Oil – Extra Light 468°F (242°C)
Palm Oil 450°F (232°C)
Peanut Oil – Refined 450°F (232°C)
Pomace Olive Oil 460°F (238°C)
Rice Bran Oil 444°F (232°C)
Safflower Oil 450°F (232°C)
Sesame Oil 410°F (210°C)
Soyabean Oil 460°F (238°C)
Sunflower Oil 440°F (226°C)
High-Oliec Sunflower Oil – Refined 450°F (232°C)
Vegetable Shortening 360°F (182°C)

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