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Soybean oil: 234 °C [20] 453 °F Sunflower oil: Neutralized, dewaxed, bleached & deodorized: 252–254 °C [21] 486–489 °F ... Template: Smoke point of cooking oils.
Smoke point decreases at a different pace in different oils. [10] Considerably above the temperature of the smoke point is the flash point, the point at which the vapours from the oil can ignite in air, given an ignition source. The following table presents smoke points of various fats and oils.
The smoke point is marked by "a continuous wisp of smoke". [54] It is the temperature at which an oil starts to burn, leading to a burnt flavor in the foods being prepared and degradation of nutrients and phytochemicals characteristic of the oil. [55] Above the smoke point are flash and fire points. [54]
The smoke point of an oil refers to the temperature at which it begins to smoke—and also degrade in both quality and taste. An oil’s smoke point affects what you’re able to accomplish with it.
Seed oils, such as canola and corn oil, are often preferred for cooking and frying, because they have a higher smoke point than other oils, like olive oil. ... Soy. Sunflower. Pumpkin.
This template tabulates data of composition of various vegetable oils, their processing treatments (whether unrefined, hydrogenated or partially hydrogenated) and their smoke point The above documentation is transcluded from Template:Vegetable oils comparison/doc .
Canola oil has a relatively high smoke point of about 400°F, compared to butter (about 350°F) and extra-virgin olive oil (about 325°F to 375°F). ... canola oil can be used interchangeably with ...
Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable oil may refer exclusively to vegetable fats which are liquid at room temperature. [2] [3] Vegetable oils are usually edible.